Restaurant Manager – Gran View

The Restaurant Manager is responsible for overseeing daily restaurant operations, front-of-house service, and event coordination while ensuring exceptional guest experiences and maintaining high standards of hospitality, cleanliness, and efficiency. This role will lead front-of-house staff, coordinate private events and functions, support operational and financial goals, and serve as a key point of contact for guests and clients. The ideal candidate will possess strong leadership skills, customer service excellence, attention to detail, and the ability to thrive in a fast-paced hospitality environment.

Key Responsibilities:

Guest Experience

· Ensure excellent customer service by monitoring guest satisfaction and handling complaints promptly.

· Greet guests, resolve issues, and provide on-the-floor support during service.

· Maintain a welcoming and professional atmosphere throughout the restaurant and event spaces.

· Ensure high standards of hospitality are consistently upheld.

Team Leadership

· Supervise, train, and schedule front-of-house staff including hosts, servers, bartenders, and bussers.

· Lead daily pre-shift briefings and ensure team members are informed and prepared.

· Provide coaching, performance feedback, and support staff development.

· Assist with hiring, onboarding, and training employees.

Restaurant Operations Management

· Oversee daily front-of-house restaurant operations and service flow.

· Monitor floor management to maximize table turns and guest satisfaction.

· Ensure compliance with health, safety, sanitation, and liquor licensing standards.

· Oversee opening and closing procedures, including cash handling and reporting.

· Manage inventory of front-of-house supplies and place orders as needed.

Event Planning & Coordination

· Coordinate and oversee private events, banquets, meetings, and special functions.

· Liaise with clients to determine event needs, preferences, and budgets.

· Develop and present event proposals, packages, and contracts.

· Coordinate event logistics including room setup, catering details, décor, signage, and A/V needs.

· Prepare Banquet Event Orders (BEOs) and communicate details to relevant departments.

· Conduct pre-event meetings and provide on-site support during events.

Client & Administrative Responsibilities

· Serve as the primary point of contact for event clients before, during, and after events.

· Conduct tours and walkthroughs with prospective clients.

· Maintain accurate event files, schedules, and correspondence.

· Monitor labor costs and assist in achieving operational and revenue goals.

· Work with marketing to promote restaurant specials, events, and hotel packages as needed.

· Collect guest and client feedback to improve service and encourage repeat business.

· Perform all other duties as assigned.

Qualifications & Skills:

Education & Experience:

· 2–5 years of restaurant, hospitality, or event management experience required.

· Experience in high-volume or upscale dining environments preferred.

Key Competencies:

· Strong leadership and team management skills.

· Excellent customer service and guest relations abilities.

· Strong organizational and multitasking capabilities.

· Exceptional communication and interpersonal skills.

· Ability to work effectively under pressure in a fast-paced environment.

· Proficient in POS systems and basic computer programs including Microsoft Office and scheduling software.

· Knowledge of food safety, liquor licensing, and health regulations.

Working Conditions:

· Must be available to work evenings, weekends, and holidays.

· Long hours on your feet and occasional lifting up to 25 lbs.

· Fast-paced environment with high guest interaction.