Restaurant Operations Lead - Guest Experience & Growth

Ashby Hospitality Group; Newark (DE); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

401(k)

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Company parties

Free food & snacks

Job summary

Ashby Hospitality Group is seeking a Restaurant Manager to supervise front- and back-of-house operations in Newark, DE. You will oversee guest services, ensure quality food prep, train staff, and manage schedules while maintaining safety and sanitation standards.

You will drive cost controls, inventory, and labor planning to meet business goals and enhance guest satisfaction. Strong leadership and wine/food knowledge are essential for success in this role.

Qualifications

• Experience leading restaurant operations and teams.
• Strong guest service and problem-solving skills.
• Ability to train and develop staff and lead by example.
• Basic budgeting, inventory, and cost-control knowledge.
• Extensive knowledge of food and wine expectations.

Responsibilities

• Manage and oversee the entire restaurant operation.
• Deliver exceptional guest services and resolve issues promptly.
• Ensure high quality of food preparation and presentation.
• Train and manage all restaurant staff; create schedules.
• Monitor safety, sanitation, and compliance with regs.
• Handle inventories, ordering, and cost control.
• Lead labor planning to optimize staffing and productivity.
• Foster a positive, high-performing work environment.

Skills

Restaurant management

Guest services

Staff training

Budgeting

Food & wine knowledge

Job description

Ashby Hospitality Group is seeking a Restaurant Manager to supervise front- and back-of-house operations in Newark, DE. You will oversee guest services, ensure quality food prep, train staff, and manage schedules while maintaining safety and sanitation standards.

You will drive cost controls, inventory, and labor planning to meet business goals and enhance guest satisfaction. Strong leadership and wine/food knowledge are essential for success in this role.