The Restaurant Manager oversees day-to-day operations for a full-service dining and catering restaurant, reporting to the owner or operator. This role leads staff management, guest service, inventory and ordering, financial tasks, development of new menu items, and overall operational performance. Manager must be able to cook in a fast paced restaurant setting. Manager must be able to step in and work any role when staffing is short and or during high volume.
Responsibilities
- Prepare staff schedules and manage labor coverage.
- Supervise shifts and coordinate daily restaurant operations.
- Deliver excellent customer service and manage guest relations.
- Lead staff and address workplace or guest conflicts.
- Monitor inventory, place orders, and coordinate with vendors.
- Maintain food safety standards and support compliance requirements.
- Manage sales performance and track operating expenses.
- Complete financial and other day-to-day operational tasks.
Preferred Qualifications
- 2+ years of experience in restaurant management.
- High school diploma or equivalent.
- ServSafe certification and City of Philadelphia Food Safety Certificate issued through the Department of Public Health.
- Knowledge of restaurant operations and food safety management.
- Experience with inventory management and labor scheduling.
- Strong customer service and staff leadership skills.
- Conflict resolution experience.
