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Restaurant Manager

3 weeks ago

Dallas, Texas, United States The Social Pour Restaurant Full time

Position Summary:

The Restaurant Service Manager oversees daily front-of-house operations in a full-service restaurant environment, ensuring excellent customer service, smooth workflow, and adherence to company standards. This role requires strong leadership, team management, and a passion for creating a welcoming and efficient dining experience for guests.

Key Responsibilities:

Operational Management:

  • Manage daily front-of-house operations, including dining room, bar, host, and service areas.
  • Monitor service flow, table turns, and guest satisfaction to maintain top-tier service quality.
  • Work closely with the kitchen and bar teams to ensure smooth communication and timely service.
  • Uphold health, safety, and sanitation standards in compliance with local regulations.

Guest Experience:

  • Ensure every guest receives exceptional hospitality from arrival to departure.
  • Handle guest complaints and feedback promptly and professionally.
  • Anticipate guest needs and resolve service or operational issues proactively.
  • Table touch to interact with guests to ensure a high level guest experience

Team Leadership:

  • Recruit, train, and develop front-of-house staff including hosts, servers, and bartenders.
  • Schedule shifts to optimize labor while maintaining service standards.
  • Conduct pre-shift meetings to communicate goals, promotions, and daily priorities.
  • Provide coaching, mentorship, and performance evaluations.

Financial & Administrative Duties:

  • Assist with budgeting, forecasting, and inventory control.
  • Monitor labor costs, breakage, and other controllable expenses.
  • Track and analyze guest satisfaction metrics and service performance data.
  • Ensure compliance with cash handling, liquor laws, and company policies.

Collaboration:

  • Work with the General Manager and Chef to plan new menus, seasonal promotions, and special events.
  • Support marketing and community engagement efforts to enhance restaurant visibility.

Qualifications:

  • 3+ years of experience in restaurant management, preferably in a full-service or fine dining environment.
  • Excellent leadership, communication, and organizational skills.
  • Strong understanding of restaurant POS systems and basic financial reporting.
  • Ability to work under pressure, multitask, and maintain composure.
  • ServSafe or equivalent food safety certification required.
  • Valid TABC certificate required.
  • Flexible schedule, including evenings, weekends, and holidays.

Core Competencies:

  • Guest-focused mindset
  • Team leadership and motivation
  • Conflict resolution and problem-solving
  • Attention to detail
  • Time management
  • Professionalism and integrity

Pay: $40, $55,000.00 per year

Benefits:

  • Flexible schedule

Application Question(s):

  • How many food service jobs have you had in the last 5 years?

Experience:

  • Food service management: 2 years (Required)

Work Location: In person