Restaurant Manager

4 years

The Restaurant Manager serves as the a crucial front of house role at Jeans, supporting the General Manager in all aspects of daily restaurant operations. This role is highly hands-on, with primary responsibility for service execution, staff training, operational organization, and maintaining the standards of hospitality, efficiency, and presentation that define Jeans.

• Oversee day-to-day floor and service operations to ensure smooth, efficient shifts

• Manage ordering and inventory for operational supplies, including glassware, smallwares, linens, service tools, and bar/FOH equipment

• Monitor pars, breakage, and usage trends; proactively reorder to avoid shortages

• Coordinate with bar and kitchen leadership to ensure operational alignment

• Ensure opening and closing procedures are followed consistently and correctly

• Maintain cleanliness, organization, and proper setup of all front-of-house areas

• Assist with scheduling, shift coverage, and labor efficiency as needed

• Actively manage the floor during service, setting the tone for hospitality and professionalism

• Ensure service standards are met at all times, including pacing, guest engagement, and table maintenance

• Handle guest concerns and special requests with discretion and warmth

• Support servers, bartenders, and support staff during high-volume periods

• Lead by example in service style, communication, and attention to detail

• Assist in hiring, onboarding, and training of FOH staff

• Conduct service training sessions covering steps of service, menu knowledge, wine and beverage education, and guest experience standards

• Coach staff in real time during service to reinforce best practices

• Support ongoing performance feedback and staff development

• Ensure all staff are knowledgeable, confident, and aligned with Jeans service philosophy

• Assist with inventory tracking, invoices, and vendor communication

• Support implementation of operational systems and procedures

• Step in for the General Manager when needed to ensure continuity of leadership

• Uphold all health, safety, and labor compliance standards

• 25 years of restaurant management experience in a high-volume or quality-driven environment

• Strong knowledge of front-of-house operations and service standards

• Experience with ordering, inventory management, and operational organization

• Proven ability to train, motivate, and lead hospitality teams

• Calm, confident presence on the floor with strong problem-solving skills

• Excellent communication and organizational abilities

• Flexible schedule, including nights, weekends, and holidays

• Seamless service execution and consistently positive guest feedback

• Well-trained, confident FOH team with strong morale

• Organized, well-stocked service areas with minimal breakage or shortages

• A supportive, reliable leadership presence that elevates daily operations

Compensation: Salary ($75,000.00 - $95,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts

Leadership

Team Leadership

Team Management

Problem Solving

Customer Service Excellence

Customer Service Orientation

Communication Skills

Attention to Detail

Customer Service

Time Management

Inventory Control

Adaptability

Staff Motivation

Conflict Resolution

High Volume Service Management

Proactive Problem Solving

Coaching and Mentoring

Collaboration With Kitchen Staff

Operational Efficiency

Collaboration

Guest Relationship Management

Strategic Planning

Training Development

Performance Management

Interpersonal Skills

Crisis Management

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