The primary duty of the Restaurant Manager is to assist the Executive Chef/General Manager in the day-to-day operations of the restaurant. The Restaurant Manager is directly accountable for the supervision, organization, and daily operation of the Front -of House Team and is responsible for ensuring our Guests experience the South Fork Vibe. The Restaurant Manager is dedicated to excellence in food, beverage, service, and hospitality, is committed to developing themselves and others, and has an unwavering drive to support our Team as they take care of our Guests.

The Deets (what you'll be expected to do in the job)

• Oversee daily FOH operations to ensure excellence in guest service, hospitality and food quality.
• Hiring, training and mentoring team members to deliver top-notch guest service and uphold our values and standards.
• Managing schedules, shifts, and staffing requirements to optimize coverage and maintain a harmonious and productive work environment.
• Monitor inventory levels and order supplies as needed.
• Handling guest inquiries, concerns, and feedback with professionalism and a solutions-oriented approach.
• Upholding health and safety regulations to guarantee a safe experience for both guests and team members.
• Collaborate with the kitchen team to ensure timely food preparation and quality control.
• Conduct regular staff meetings to communicate updates, address concerns, and provide training opportunities.
• Monitor the cleanliness of the restaurant internally and externally.
• Assist with month end inventory, inventory management and organization.
• Manage private event bookings; communicating/coordinating with customer, scheduling of staff, partnering with kitchen, and providing post event follow up/feedback.
• Managers supervise a shift of up to 15 employees and comply with all labor laws.
• Other duties as assigned.

Qualifications

• Must be at least 21 years of age.
• Must have at least 2 years of experience managing/supervising front-of-house team at a high-volume restaurant.
• Outstanding leadership, dynamic personality and the passion to create a culture rooted in hospitality.
• Professional maturity, sense of urgency and the constant desire to achieve excellence.
• Proficiency in computer skills, POS systems, scheduling, ordering and accounting platforms.
• Valid Washington State food handler and MAST permits
• Must be able to work a flexible schedule including opening, closing, weekends and holidays. Reliable transportation required.

The Good Stuff (money & benefits)

• Salaried Rate: $67,725 with bonus potential
• Paid time off
• Paid Holidays (4 per year)
• Staff discounts on food, beverages, and merchandise.
• Ongoing training and professional development opportunities.

Job Type: Full-time

Pay: From $67,725.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Paid time off
• Paid training

Experience level:

• 2 years

Restaurant type:

• Bar
• Café
• Casual dining restaurant

Shift:

• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Every weekend

Ability to Relocate:

• North Bend, WA 98045: Relocate before starting work (Required)

Work Location: In person