Restaurant Ops Leader: Elevate Service & Growth

Benihana - Stuart; Florida; On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Employee dining discounts

Career development & growth

Paid time off

Health insurance eligibility

401(k) plan

EAP

Job summary

THE ONE GROUP is seeking a Restaurant Manager to lead daily front-of-house and back-of-house operations, ensuring seamless service and a memorable guest experience. You will mentor staff, uphold brand standards, and manage shifts, inventory, and vendor relationships.

Responsibilities include driving revenue, controlling costs, and shaping local marketing initiatives to grow guest traffic while maintaining a high-energy dining atmosphere.

Qualifications

• Proven leadership experience as a Restaurant Manager or similar role.
• Strong customer service focus and guest experience mindset.
• Extensive knowledge of food and beverages; able to educate staff.
• Familiarity with restaurant management software (OpenTable, Avero, POS).
• Excellent leadership, communication and problem-solving skills.
• Ability to manage budgets and P&L knowledge.

Responsibilities

• Oversee daily front-of-house and back-of-house operations.
• Maintain service excellence and guest experience.
• Monitor quality, vendor relations, sanitation, and safety.
• Organize staff shifts and ensure floor coverage.
• Lead staff development and uphold hospitality standards.
• Monitor revenue, expenses, and cost control initiatives.
• Develop marketing and promotions to attract guests.

Skills

Leadership

Customer service

Food & beverage knowledge

OpenTable / POS familiarity

Communication

Problem-solving

Budget & P&L

Tools

OpenTable

Avero

POS systems

Job description

THE ONE GROUP is seeking a Restaurant Manager to lead daily front-of-house and back-of-house operations, ensuring seamless service and a memorable guest experience. You will mentor staff, uphold brand standards, and manage shifts, inventory, and vendor relationships.

Responsibilities include driving revenue, controlling costs, and shaping local marketing initiatives to grow guest traffic while maintaining a high-energy dining atmosphere.