Operations Restaurant Manager

About the role

Seventeen Steakhouse is seeking an experienced, polished, and results-driven Operations Manager to lead the day-to-day operations of our fine-dining establishment. This role is responsible for delivering exceptional guest experiences, maintaining the highest standards of food and service, developing a high-performing team, and achieving the restaurant's financial and operational goals.

Key responsibilities

• Lead all daily restaurant operations, including front-of-house and coordination with the kitchen team.
• Maintain an exceptional standard of hospitality, service, food quality, cleanliness, and restaurant presentation.
• Read, understand, and analyze profit-and-loss statements, sales reports, labor costs, food costs, and other key performance indicators.
• Prepare accurate sales, staffing, inventory, and operational forecasts.
• Develop and implement action plans to improve profitability, control costs, reduce waste, and meet financial targets without compromising quality.
• Lead pre-shift briefings and ensure the team is prepared with complete knowledge of the menu, wine offerings, promotions, reservations, and VIP guests.
• Recruit, train, coach, schedule, motivate, and evaluate restaurant employees.
• Build a professional, accountable, and service-oriented team culture.
• Maintain a visible presence in the dining room, engage with guests, handle special requests, and resolve concerns with professionalism and discretion.
• Oversee reservations, table management, special events, private dining, and service flow.

About you

• Proven management experience in an upscale, fine-dining, luxury-hospitality, steakhouse, or similarly high-service restaurant environment.
• Strong understanding of restaurant financial management, including P&L statements, budgeting, forecasting, labor management, cost control, and inventory.
• Demonstrated ability to lead, develop, and hold teams accountable.
• Excellent knowledge of fine-dining service standards and guest-recovery practices.
• Strong communication, organization, decision-making, and problem-solving skills.
• Ability to remain calm, composed, and solutions-focused in a fast-paced environment.
• Working knowledge of restaurant point-of-sale, reservation, scheduling, and inventory systems.
• Availability to work evenings, weekends, holidays, and other hours required by restaurant operations.
• Knowledge of food and beverage operations; familiarity with premium steaks, wine, and beverage service is preferred.