Operations Restaurant Manager

About us

Evan Funke's Homage to la Cucina Romana Mother Wolf honors Rome’s mythological origin story of Remus, Romulus and the Lupa Capitolina. With Rome as the singular inspiration for Mother Wolf, Chef Evan Funke’s rich and soulful cooking echoes themes of shepherds, popes, farmers and artisans with wafer-thin wood fired pizzas, hyper-seasonal antipasti and the exceptional pastas for which Funke is renowned. Many of the Roman classics are featured – Carbonara, all’Amatriciana, alla Gricia, al Burro, Arrabbiata and more.

Position Summary:

We are seeking a highly sophisticated, hands-on Fine Dining Restaurant Manager to lead our front-of-house (FOH) team and oversee daily operations. In this role, you will be the guardian of our guest experience, ensuring every service is executed with precision, grace, and unparalleled hospitality. You will bridge the gap between world-class culinary execution and polished floor service, managing everything from staff mentorship and shift mechanics to inventory and profit-and-loss (P&L) accountability. They ensure our steps of service are being executed properly, and the overall experience is positive for our internal and external guests.

Daily Responsibilities:

• Maintain a commanding, elegant presence on the dining room floor during peak service windows to cultivate guest rapport and monitor service flow.
• Anticipating and reading guests needs meticulously, proactively resolving service or culinary friction points with absolute discretion and diplomacy.
• Conduct impactful pre-shift meetings to align the FOH staff on nightly pacing, VIP guests, dietary protocols, and menu modifications in tandem with the culinary team.
• Uphold elite service standards (including fine wine presentation, table maintenance, and precise multi-course pacing).
• Recruit, onboard, and continuously train a top-tier hospitality team, focusing on technical steps of service, menu expertise, and fine wine/spirit curation.
• Foster a culture of professional respect, mutual trust, and attention to detail among all service staff.
• Establish clear performance guidelines, provide real-time coaching on the floor, and hold staff accountable to strict appearance and behavioral standards.
• Manage restaurant P&L performance by monitoring labor costs, food and beverage waste, and general operating expenditures.
• Engineer optimized staff schedules that align labor costs with historical covers and revenue forecasts.
• Comply with all local, state, and federal food safety, health, sanitation, and liquor laws.
• Exceed SNHD guidelines while maintaining a clean work environment.
• All other duties as assigned.

Physical Requirements:

• Must be able to stand, walk, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 30 lbs.
• Role may include job duties or tasks requiring repetitive motions.
• Exposure to hot kitchen elements or cleaning materials.

Skills / Experience:

• At least three (3) years of restaurant management experience in a fine dining restaurant is required.
• Proficient with computers, including Microsoft Products, email, POS technology.
• Strong interpersonal skills and financial acumen.
• Ability to think proactively and creatively, have decision making and analytical skills and be effective in written and verbal communication.
• Must be self-motivated with the ability to thrive in a fast-paced environment, effectively multi-task, and drive results.
• Ability to work a flexible schedule including evenings, weekends and holidays when required.
• Must have SNHD Food Handlers card up to date.
• Must have Alcohol Awareness card up to date.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.