Restaurant FOH Manager

The Brew Brothers Front of House Resturant Manager, Full-Time, Shift: Day/Evenings, Days Off: Sunday/Monday, Salary DOE (schedule subject to change)

POSITION SUMMARY

The Restaurant Manager is responsible for overseeing front-of-house operations for Brew Brothers to ensure exceptional guest service, operational efficiency, and financial performance. This role leads the supervisory team and hourly staff, manages labor and cost controls, and supports banquet operations with an emphasis on bar service. The Restaurant Manager is accountable for staffing, scheduling, team development, and maintaining a positive, service-driven culture aligned with company standards.

JOB DUTIES AND RESPONSIBILITIES

Operations & Guest Experience

• Oversee daily restaurant operations to ensure high standards of service, cleanliness, safety, and overall guest experience.
• Promote a welcoming, guest-focused environment and ensure consistent execution of service standards.
• Address and resolve guest concerns promptly and professionally to maintain satisfaction and loyalty.
• Ensure compliance with all health, sanitation, safety, and alcohol service regulations.
• Collaborate with BOH leadership to maintain seamless service and product quality.

Leadership & Team Development

• Lead, coach, and develop supervisors and team members to drive performance and accountability.
• Recruit, hire, train, schedule, and retain a high-performing team.
• Foster a positive work environment focused on teamwork, respect, and engagement.
• Conduct regular team meetings to communicate expectations, priorities, and results.
• Support organizational change initiatives and maintain operational alignment across departments.

Staffing & Labor Management

• Develop and manage schedules aligned with business volume and labor budgets.
• Monitor staffing levels and labor costs to ensure efficient operation.
• Delegate responsibilities effectively to maximize productivity and team performance.

Financial & Business Performance

• Manage restaurant budgets, including labor, beverage, and operating costs.
• Analyze financial performance, including P&L statements, and implement strategies to improve profitability.
• Support sales growth through service execution, promotions, and revenue-driving initiatives.
• Control inventory, ordering, and waste to maintain cost efficiency.

Administration & Compliance

• Maintain accurate records including payroll, schedules, inventories, invoices, and attendance.
• Ensure adherence to company policies, procedures, and brand standards.
• Oversee cash handling procedures and loss prevention practices.
• Complete required training and ensure team compliance with company training standards.
• Maintain a drug- and alcohol-free workplace in accordance with company policy.

Additional Responsibilities

• Partner with vendors and service providers to improve operational effectiveness.
• Contribute to business planning and goal setting aligned with company objectives.

• Perform other duties as assigned.

   

WORKING CONDITIONS/ESSENTIAL FUNCTIONS 

• Ability to work a flexible schedule including nights, weekends, and holidays. 

• Ability to perform in a fast-paced, high-pressure environment while managing multiple priorities. 

• Frequent standing and walking (up to 80%) with occasional lifting up to 50 lbs. 

• Ability to operate standard office and restaurant equipment. 

• Strong analytical, problem-solving, and decision-making skills. 

• Effective communication skills for both individual and group settings. 

• Basic to advanced proficiency in Microsoft Office and company systems (e.g., Oracle, UKG, Avero, Stratton Warren)

JOB QUALIFICATIONS

• 3–5 years of restaurant management experience, including supervision, scheduling, and cost control