Restaurant Manager – Food & Beverage Operations

About the role

The Restaurant Manager will oversee daily operations of the restaurant, bar/lounge and room‑service areas, ensuring high standards of service, sanitation and financial performance. This full‑time position involves supervising staff, assisting with menu planning and driving guest and employee satisfaction.

Key responsibilities

• Supervise daily restaurant, bar and room‑service operations, maintaining service and sanitation standards.
• Assist with menu planning and ensure compliance with food‑handling, sanitation and liquor laws.
• Manage staffing levels, schedule employees and provide hands‑on support during peak periods.
• Lead, coach and develop the food‑and‑beverage team, fostering a culture of integrity and teamwork.
• Monitor financial performance, control costs and implement training programs to meet business goals.
• Ensure compliance with all applicable laws, regulations and company policies.
• Maintain employee productivity and monitor performance metrics.
• Develop and prioritize departmental goals to improve efficiency.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, or a 2‑year degree in a related field with 2 years of experience.
• Proven ability to manage day‑to‑day operations and maintain high service standards.
• Strong understanding of food safety, sanitation and local liquor regulations.

Required skills