Our Venue
hospitality
RestaurantManager
“Restaurant Manager at Our Venue. Skills: Restaurant operations, Customer service, Staff development. Oversee restaurant operations. Ensure top-notch customer service”
What You'll Achieve.
Achieve sales and profitability goals; Profit maximization; Meet company standards
Industry & Context.
Ability to drive performance and success; Ability to work under pressure; Flexibility to respond to a range of different work situations
Requires practical knowledge of the principles and practices within the food profession, Requires experiential knowledge required for management of people and/or complex problems and food and beverage management
What They're Looking For.
Must Have
Two+ years of post-high school education, West Virginia Food Handlers Certificate required, High School Diploma or GED
Nice to Have
A minimum of 3-5 years of progressive management experience in a moderate to high-volume restaurant, At least 2 years of full restaurant P&L management experience, Experience hiring, training and mentoring salaried managers and hourly FOH staff, financial acumen with the proven ability to oversee cost control, labor, management and bottom line profitability, Ability to drive performance and success, Excellent leadership, interpersonal and communication skills, Accountable and resilient, Committed to delivering a high level of customer service, Ability to work under pressure, Flexibility to respond to a range of different work situations, Knowledge of safe food handling, Requires practical knowledge of the principles and practices within the food profession, experiential knowledge required for management of people and/or complex problems and food and beverage management, Leadership skills to motivate and develop staff and to ensure accomplishment of goals, Ability to work effectively under time constraints and deadlines
What You'll Do.
Oversee restaurant operations
Ensure top-notch customer service
Ensure effective employee development
Ensure profit maximization
Lead management staff
Achieve sales and profitability goals
Analyze cost and revenue budgets
Keep leadership team informed
Foster positive interactions with guests and staff
Actively seek feedback
Respond to queries promptly
Recommend cost-reduction strategies
Implement sales-increasing strategies
Maintain appropriate staffing levels
Ensure staff knowledge of menu
Ensure staff knowledge of promotions
Monitor food and beverage quality
Meet company standards
Ensure resource availability
Enforce sanitation policies
Enforce safety policies
Enforce cash handling policies
Maintain positive work environment
Ensure compliance with health standards
Ensure compliance with safety standards
Ensure compliance with regulatory standards
Maintain clean environment
Maintain safe environment
Collaborate with Executive Chef
Prepare annual budgets
Train staff on new menu items
Train staff on RTP programming
How You'll Work.
Team & Collaboration
Foster positive interactions with guests and staff; Keep the leadership team informed; Collaborate with the Executive Chef
Communication Scope
Excellent leadership, interpersonal and communication skills
Process & Methodology
Prepare annual budgets
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