What are the responsibilities and job description for the Restaurant Manager position at Blount Fine Foods?
Description
Barrington Creamery is an exciting new restaurant concept opening in the heart of Barrington, Rhode Island. We are seeking an experienced, energetic, and hands-on Restaurant Manager to play a key leadership role in launching our brand. This is a unique opportunity to help build a restaurant from the ground up, establish our culture, develop operating procedures, and create an exceptional guest experience from day one. Barrington Creamery will fall under the Blount Fine Foods retail division which also includes several other operations (Blountretail.com)
Summary
The Restaurant Manager will oversee all front-of-house and back-of-house operations while working closely with ownership during the restaurant's opening phase. This individual will recruit, hire, train, and develop staff, assist with menu development, establish operational systems, and ensure exceptional food quality and customer service. We are looking for a leader who thrives in a fast-paced environment and enjoys building teams and creating memorable guest experiences.
Responsibilities:
Restaurant Opening
- Assist with all pre-opening activities and launch planning.
- Help develop operating procedures and service standards.
- Participate in menu development and implementation.
- Coordinate vendor relationships and inventory setup.
- Assist with restaurant layout, equipment setup, and operational readiness.
Leadership
- Recruit, interview, hire, train, and mentor team members.
- Foster a positive, team-oriented workplace culture.
- Schedule employees and manage labor costs.
- Conduct performance evaluations and coaching.
Operations
- Oversee daily front-of-house and back-of-house operations.
- Ensure exceptional guest service and hospitality.
- Maintain food quality, cleanliness, and presentation standards.
- Monitor inventory, ordering, and food costs.
- Ensure compliance with all health, sanitation, and safety regulations.
Financial Management
- Manage labor and food cost goals.
- Review daily sales and financial performance.
- Control expenses while maintaining quality.
- Assist with budgeting and profitability initiatives.
Experience/Education:
- 3–5 years of restaurant management experience.
- Experience managing both front-of-house and back-of-house operations.
- Experience opening a new restaurant or participating in a major remodel is preferred.
- Strong leadership, communication, and organizational skills.
- Ability to thrive in a fast-paced environment.
- Knowledge of inventory management, scheduling, and cost controls.
- ServSafe Certification (or willingness to obtain).
- Ability to work evenings, weekends, and holidays.
Our Total Compensation Package Includes:
- Employee Dining Discounts.
- Paid time off.
- Professional development opportunities.
- The opportunity to build and lead a brand-new restaurant from opening day.