Restaurant Manager

Job Purpose:

The Restaurant Manager is a hands-on, service-driven leader who oversees the daily operations and long-term success of the restaurant. Equal parts host, coach, and strategist, this role ensures guests receive exceptional hospitality while also supporting team development, operational efficiency, and financial performance. From breakfast to dinner, and every table in between, the Restaurant Manager is responsible for upholding the soul of the dining experience.

Rooted in Main Street Hospitality’s values, this leader fosters a warm and professional culture that brings people together—team, guests, and community alike.

Essential Duties and Responsibilities:

Service & Guest Experience:

• Lead floor operations with a visible presence, setting the tone for gracious, anticipatory service.

• Manage guest relations with sincerity and discretion, resolving concerns and elevating the overall dining experience.

• Champion service standards and rituals that reflect the restaurant’s unique character and Main Street values.

• Collaborate with the culinary team to ensure consistency between kitchen and front-of-house execution.

Team Leadership & Development:

• Hire, onboard, and train restaurant staff, ensuring all team members are aligned with service expectations and brand ethos.

• Coach team members through daily pre-shift meetings, real-time feedback, and scheduled evaluations.

• Create a positive work culture grounded in accountability, respect, and inclusion.

• Build bench strength through mentorship and career development pathways.

Operations & Administration:

• Oversee daily opening, closing, and shift change procedures.

• Manage reservations, table flow, and floor plans to optimize guest satisfaction and efficiency.

• Maintain proper staffing levels and schedule in accordance with business needs and labor goals.

• Ensure compliance with company policies, licensing requirements, and food safety regulations.

Financial Performance:

• Monitor P&L statements and work collaboratively with the F&B Director on budget planning and forecasting.

• Track and manage inventory, ordering, and waste reduction to optimize cost of goods.

• Implement sales strategies and upselling techniques to maximize average check and revenue per cover.

• Support menu pricing and profitability reviews with data-informed insights.

Event & Marketing Support:

• Collaborate with Events and Marketing teams to support on-brand activations, special events, and seasonal promotions.

• Assist in planning and executing private dining experiences and group reservations.

• Maintain alignment with overall property vision and brand storytelling.

Additional Responsibilities:

• Monitor cleanliness, ambiance, and safety of all dining spaces.

• Maintain relationships with vendors, purveyors, and service providers.

• Perform any relevant tasks or projects requested by your supervisor.

Education & Experience:

• Minimum 4 years of restaurant or hospitality management experience, preferably in upscale or lifestyle dining.

• Strong knowledge of front-of-house operations, service flow, and restaurant management systems.

• Proficient in POS systems, scheduling software, and reservation platforms.

• ServSafe and TIPS certification required.

• Degree in Hospitality Management or related field preferred.

Professional Characteristics:

• Inspiring leader who leads by example and motivates teams with positivity and professionalism.

• Passionate about hospitality and creating memorable guest experiences.

• Skilled at managing multiple priorities with grace and efficiency.

• Confident communicator with a high degree of emotional intelligence.

• Committed to continuous learning and improvement.

• Values-driven, people-first, and community-minded.

Physical Requirements:

• Must be able to stand and walk for extended periods of time (up to 10 hours per shift).

• Ability to lift, carry, and move items weighing up to 30 lbs.

• Comfortable working in both indoor and outdoor environments, including dining rooms, patios, and event spaces.

• Must be able to bend, reach, stoop, and perform repetitive tasks as required by daily operations.

• Ability to maintain composure and energy during long shifts, including nights, weekends, and holidays as business levels demand.

• Capable of using and operating standard food and beverage equipment and point-of-sale systems.

Scheduling & Travel:

This is a full-time, on-site leadership role that requires schedule flexibility, including availability to work evenings, weekends, holidays, and special events as needed. Occasional travel to attend company meetings, training, or off-site events may be required.

Work Authorization: Must be eligible to work in the United States.

EEO Statement: Main Street Hospitality is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, gender identity, or any other characteristic protected by law.