Job Title: Restaurant Manager Reports To: Assistant General Manager / General Manager Department: Operations Employment Type: Salaried, Exempt Salary: $75-90k plus bonus and benefits Position Summary The Restaurant Manager is a floor-forward leader responsible for daily service execution, team coaching, guest satisfaction, and the consistent delivery of JAG standards. In partnership with the AGM/GM, this role drives shift performance, labor efficiency, inventory accuracy, and compliance-while nurturing a positive, inclusive culture.
Key Responsibilities Operational Leadership Lead daily service across all dayparts and activations (à la carte, bar, private dining, events).
Execute SOPs; maintain opening/closing, cash handling, and table/reservation management.
Run effective pre-shifts; deploy staff to meet pace, cover, and sales projections.
Ensure facility readiness, cleanliness, maintenance follow-ups, and adherence to health & safety standards.
Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches.
Coach service standards (sequence of service, steps of recovery, allergy/ADA protocols).
Manage guest recovery with empathy, speed, and documentation; cultivate repeat business and VIP relations.
Monitor feedback channels and identify trends; implement corrective actions.
Team Leadership & Development Participate in recruiting, interviewing, and onboarding; build a strong bench of leads/captains.
Deliver ongoing training (service, product knowledge, systems, compliance).
Recognize great performance; document coaching and support progressive discipline when needed.
Foster an inclusive, respectful, and learning-focused culture aligned to JAG values.
Financial & Administrative Support P&L targets through smart scheduling, in-shift labor deployment, and productivity tracking.
Maintain timecard accuracy, tip-pool/tip-credit compliance, and cash controls.
Partner with Culinary/Beverage on inventory counts, waste tracking, and COGS controls.
Review KPIs (covers, check average, comps/voids, labor %, guest sentiment) and report actions.
Sales & Brand Growth Drive topline via upselling programs, features, pairing suggestions, and reservation pacing strategy.
Support local marketing initiatives, community outreach, and private dining sales.
Compliance & Safety Uphold DOH/health code, alcohol service laws, wage & hour, and safety standards.
Lead incident response/reporting and ensure safety drills and certifications remain current.
Projects & Openings Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned.
Requirements
Required Qualifications - 2-4+ years of progressive FOH leadership in high-volume upscale casual or fine dining; prior supervisor/assistant manager experience required.
- Proven success running busy shifts while balancing guest experience, team coaching, and cost controls.
- Working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK/; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace.
- Strong communication, conflict resolution, and coaching skills; organized and detail-oriented.
- Familiarity with food safety, alcohol service, labor compliance, and cash handling best practices.
- Wine/spirits and culinary knowledge to guide guest choices and support sales.
- Flexibility to work nights, weekends, and holidays.
Working Conditions & Physical Requirements - Ability to stand and walk for extended periods (up to 8 hours).
- Ability to lift/push/pull up to 30 lbs. occasionally.
- Frequent reaching, bending, listening, and visual acuity in a fast-paced environment.
- Exposure to hot/cold environments and cleaning chemicals per safety standards.
In Return, We Offer You - Competitive compensation and performance-based bonus opportunities
- Comprehensive health & wellness benefits
- Retirement savings plans
- Employee dining discounts
- Growth in a values-driven, award-winning hospitality group
