Restaurant Manager

The Multi-Outlet Restaurant Manager, you will play a key role in ensuring the success of our diverse dining venues. You will be responsible for overseeing the daily operations of multiple outlets, maintaining high standards of service and cleanliness, and driving profitability and guest satisfaction. This position requires a strong leader with a passion for hospitality, excellent organizational skills, and the ability to thrive in a fast-paced environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Oversee the day-to-day operations of three diverse dining outlets, including a popular upscale bistro, an outdoor cantina, and a quick-service burger concept, ensuring adherence to company standards for quality, service, and cleanliness.
• Lead and inspire a team of restaurant supervisors, kitchen staff, servers, and support personnel, fostering a culture of teamwork, accountability, and guest satisfaction.
• Develop and implement operational procedures and protocols to streamline workflows, optimize efficiency, and minimize waste in each outlet.
• Monitor and analyze key performance metrics, including sales, labor costs, and guest feedback, and take proactive measures to achieve financial targets and enhance the guest experience.
• Collaborate with the culinary team to develop creative menus, seasonal specials, and promotions that appeal to our target demographics and drive sales.
• Implement training programs and initiatives to ensure that all staff members are knowledgeable about menu items, ingredients, and service standards.
• Maintain a safe and sanitary working environment in accordance with health and safety regulations and company policies.
• Handle guest inquiries, concerns, and feedback in a professional and timely manner, striving to exceed expectations and build customer loyalty.
• Work closely with vendors and suppliers to source high-quality ingredients and products at competitive prices.
• Complete appropriate training listed on the human resources Training Matrix.
• Adhere to Wheeling Park Commission’s safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources.
• Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum of 3-5 years of experience in restaurant management, with a strong track record of success in overseeing multiple dining concepts.
• Proven leadership abilities, with the ability to motivate and inspire teams to achieve common goals.
• Excellent communication, interpersonal, and problem-solving skills.
• Strong financial acumen, with the ability to analyze financial reports, develop budgets, and manage costs effectively.
• Knowledge of food and beverage trends, industry best practices, and regulatory requirements.
• Flexibility to work evenings, weekends, and holidays as required by business operations.
• Serv Safe certification or equivalent food safety training preferred.

SUPERVISORY RESPONSIBILITIES

Directly supervises 1 Assistant Manager, 2 Supervisors, and approximately 20 staff . Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.