The Restaurant Manager at

Bar-Roque Grill

is responsible for leading daily front-of-house (FOH) operations, ensuring outstanding guest experiences, overseeing staff performance, and supporting the overall success of the restaurant. This role requires strong leadership, excellent communication, and a passion for hospitality.
Key Responsibilities

Guest Experience & Service

• Ensure all guests receive exceptional, warm, and consistent service.
• Handle guest inquiries, feedback, and complaints professionally.
• Maintain high service standards across lunch, dinner, and bar service.
• Manage reservations and table flow to maximize guest satisfaction and efficiency.

Team Leadership & Training

• Recruit, train, schedule, and supervise FOH team members (servers, bartenders, hosts).
• Lead pre-shift briefings and ongoing staff development.
• Foster a positive, professional, and collaborative work environment.
• Conduct performance evaluations and coaching conversations when needed.

Operations & Administration

• Oversee daily opening and closing procedures.
• Maintain cleanliness, safety, and organization of the dining room and bar.
• Monitor inventory of FOH supplies, including beverages and service equipment.
• Assist in planning and executing events, promotions, and holiday menus.

Financial & Business Management

• Work with ownership/GM on budgeting, cost control, and revenue goals.
• Manage labor costs through effective scheduling and staffing.
• Analyze sales trends and provide insights to improve performance.
• Ensure compliance with food safety, alcohol service laws, and company policies.

Qualifications

• 2-4 years of experience in restaurant or hospitality management (or strong supervisory experience).
• Knowledge of upscale or grill-focused dining environments is an advantage.
• Strong leadership, communication, and problem-solving abilities.
• Ability to multitask in a fast-paced, guest-centered environment.
• Understanding of POS systems, reservation platforms, and basic financial reporting.
• Flexible schedule (nights, weekends, holidays required).

Key Traits

• Warm, professional presence with excellent people skills.
• Detail-oriented and highly organized.
• Calm under pressure, solution-focused.
• Passionate about food, wine, and hospitality.
• Team-first mindset and commitment to service excellence.