Restaurant Manager - Wethersfield

DESCRIPTION & REQUIREMENTS

We are looking for an experienced, responsible Restaurant Manager with a background in restaurant management who will support the general Manager. The ideal management candidate should be energetic, personable, engaging, and understand the technical aspects of great hospitality. Must have a flexible schedule, experience in a high-volume setting, and be willing to roll up your sleeves to get “hands‑on”.

• Previous restaurant management experience preferred but not required
• A minimum of 2 years of proven success in a restaurant setting
• Serve Safe Certified
• Basic understanding of the Microsoft suite of programs, Brink POS (preferred)
• English, Basic Spanish (preferred but not required)
• Full Time, In-Person
• Management must be able to be scheduled on weekdays and weekends, and holidays excluding Thanksgiving & Christmas. They may beopening, or closing.
• This hands‑on restaurant manager position requires 90% of the work week to be spent actively engaged in running shifts. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs.

• Starting at $60,000 annually depending on experience, plus bonus
• Dental Insurance
• Employee discount
• Health Insurance
• Short-term Disability
• Long-Term Disability
• Group Life
• Sick Time & Vacation Time or Paid time off

• Conduct the day-to-day restaurant operations according to company standards and policies.
• Directly responsible for managing and supervising front and back-of-house employees as well as engaging and providing hospitality for guests
• Fully understand and embody the culture and historical evolution of the brand.
• Be the direct point of contact for all front and back‑of‑house team members on a shift-to-shift basis.
• Mentor, teach, and train hourly line staff to perform at a high level and exceed expectations while building relationships as the restaurant manager with employees that foster loyalty and teamwork.
• As management, adhere to and coach our standard operating procedures for all front and back‑of‑house hourly positions.
• Help to solve all guest‑related issues.
• Maintain a presence in the dining room to ensure hospitality is provided and a smooth flow of service.
• Conduct daily pre‑shift meetings with the hourly staff.
• Perform end‑of‑shift closing duties to company standards.
• Communicate operational updates to the General Manager
• Interview and hire new hourly line staff.
• Administer progressive discipline to hourly line staff when necessary.
• Monitor staff performance and actively participate in staff performance reviews.
• Assist with the opening and closing of the restaurant when necessary.

Reports to the Restaurant General Manager.