What are the responsibilities and job description for the Restaurant Manager position at Lloyd's Full Service Restaurant?
JOB TITLE: FOH Restaurant Manager
REPORTS TO: General Manager
MISSION STATEMENT: We are a neighborhood eatery where thoughtful details, warm service, and carefully crafted food turn everyday visits into meaningful moments of connection for friends, family and our team.
OUR CORE VALUES
INSPIRE WONDER Innovate with Flavor | Surprise and Delight
FOSTER HOSPITALITY Inclusive Culture | Home Away from Home
PURSUE EXCELLENCE Exceptional Every Time | Details Matter | Quality First
DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Ownership Mindset
CULTIVATE COMMUNITY Team Collaboration | Community Connection | Celebrate Often
POSITION SUMMARY:
The FOH Restaurant Manager is responsible for overseeing daily restaurant operations to ensure exceptional service standards, consistent food quality, and a seamless guest experience. This role leads by example on the floor, supports team development through coaching and mentorship, and actively engages with guests to gather feedback and resolve issues. The FOH Restaurant Manager also contributes to financial performance through labor oversight, inventory management, and operational efficiency, while maintaining strict adherence to health, safety, and company policies. In partnership with the General Manager, this position helps drive team culture, operational improvements, and overall business success.
DUTIES AND RESPONSIBILITIES:
Service Standards
- Oversee daily operations, ensuring adherence to GM-established standards for service and quality
- Participate in weekly manager meetings to align on service priorities, upcoming events, and operational needs
- Work varied floor shifts to support staffing, lead by example, and identify opportunities for efficiency, programming, and training improvements
- Ensure food quality is consistent, visually appealing, and meets guest specifications
- Maintain expert-level knowledge of POS systems, menus, and service standards
Guest Experience
- Interact with guests to obtain feedback on quality of service and food
- Resolve guest complaints and coordinate with General Manager to resolve issues
- Utilize guest reviews to inform training focal points
- Ensure a consistent guest experience on every shift by maintaining attention to detail in setup, cleanliness, team professionalism, and overall floor readiness
Financial Performance
- Reconcile daily audit materials. (i.e., timesheet authorizations, perpetual inventories, void transaction reports, cash drops)
- Oversee necessary ordering and inventorying for your primary area of responsibility
- Assist in preparing and controlling payroll for your shifts each pay period
- Review employee schedules and punch clocks to eliminate unnecessary labor overages and to ensure that guest service, operational needs, and financial objectives are met
- Collaborate with the General Manager and other managers, to brainstorm events
- Prepare monthly commentary to influence yearly budget
Health and Safety Standards
- Enforce all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department
- Coordinate cleaning program for your primary business unit and making recommendation for improvements
- Enforce Early Bird Night Owl/LFS human resources policies in all aspects of employee and guest relationships
Team Hiring, Retention, and Mentorship
- Stay up to date with property website, newsletters, meetings, and emails to ensure that you and your teams are advised of actions, programs and initiatives
- Interview, coach, and support associates, ensuring they perform in accordance with established brand standards and consistent with Lloyd’s core values
- Help team members establish KPIs and review goals annually
- Maintain high level of day-to-day communication and interaction with team members, guests, vendors, and contractors, always in a mature and professional manner
- Advocate and maintain a team culture built on service excellence, professionalism, teamwork, and an environment to have fun, learn and succeed
QUALIFICATIONS:
- Minimum of 1 year restaurant/bar management
- Strong leadership skills and the ability to train, coach, develop and motivate others
- Possess or ability to obtain ServSafe and Tips Certification within six months of commencement of employment
- Attention to detail
- Highest level of integrity and a hands-on management style
- Experience with Toast point of sales system preferred
- Exceptional organizational and operational skills, and detail-oriented with proven time management skills
- Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management, including writing, speaking, and public speaking
*Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidays
EDUCATION:
High School Diploma / GED required
Higher education degree in hospitality management or related field or equivalent work experience preferred
PHYSICAL ABLITIES:
- Ability to be on your feet and alert for extended periods of time
- Ability to lift up to 35 lbs. as needed
- Continuous use of hands and arms
- Continuous bending, reaching, and twisting
Note:
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
COMPENSATION: Starting salary at $55k, commensurate with experience. In addition, we offer employee benefits including a phone stipend, paid time off, shift meals, employee discounts, flexible schedules.
Salary : $55,000