Restaurant Manager

Restaurant Manager

Location: Baltimore, Maryland
Employment Type: Full-Time
Concept: Upscale Mediterranean Restaurant

Position Overview

We are seeking an experienced and hospitality-focused Restaurant Manager to help lead daily operations at our upscale Mediterranean restaurant. The ideal candidate is a confident leader who understands fine-dining service, maintains high standards, and creates an exceptional experience for every guest.

The Restaurant Manager will oversee front-of-house operations, support and develop the service team, manage inventory and ordering, maintain a polished dining environment, and work closely with the General Manager and culinary leadership to ensure smooth and profitable operations.

Key Responsibilities

• Lead daily front-of-house operations during assigned shifts.
• Deliver attentive, polished, and professional fine-dining service.
• Conduct pre-shift meetings and communicate reservations, menu changes, VIP guests, events, and service expectations.
• Supervise, coach, and motivate servers, bartenders, hosts, bussers, and support staff.
• Monitor the dining room, bar, and guest flow throughout service.
• Resolve guest concerns promptly, professionally, and discreetly.
• Maintain strong knowledge of the food menu, Mediterranean cuisine, cocktails, wine, and spirits.
• Ensure employees follow service standards, uniform requirements, attendance policies, and workplace rules.
• Assist with employee hiring, onboarding, training, scheduling, and performance evaluations.
• Coordinate with the kitchen to ensure accurate orders, proper pacing, and consistent food quality.
• Review reservations and table assignments to maximize seating and revenue.
• Oversee food, beverage, liquor, wine, beer, and restaurant-supply inventory.
• Complete regular inventory counts and maintain accurate inventory records.
• Place vendor orders according to projected sales, par levels, and operational needs.
• Receive and verify deliveries for accuracy, quality, pricing, and proper quantities.
• Maintain relationships with vendors and communicate shortages, substitutions, credits, and pricing concerns.
• Monitor product usage, waste, spoilage, breakage, theft, and inventory variances.
• Help control food and beverage costs while maintaining quality standards.
• Monitor labor costs, overtime, discounts, comps, and voids.
• Verify opening, closing, cash-handling, and side-work procedures.
• Maintain compliance with food safety, sanitation, alcohol-service, and Maryland labor requirements.
• Support private dining, special events, VIP service, and high-volume operations.
• Complete shift reports, inventory reports, and ordering documentation.
• Communicate operational concerns and purchasing needs to senior management.
• Protect the restaurant’s reputation by consistently maintaining a refined and welcoming atmosphere.

Qualifications

• At least 2–3 years of restaurant management or supervisory experience.
• Fine-dining, upscale-casual, hotel, steakhouse, or high-volume restaurant experience strongly preferred.
• Previous experience with inventory management, purchasing, vendor relationships, and cost control.
• Strong leadership, communication, organization, and problem-solving skills.
• Ability to remain composed and professional in a fast-paced environment.
• Working knowledge of food safety, responsible alcohol service, inventory control, and labor management.
• Experience with Toast POS, scheduling systems, inventory platforms, and reservation systems is preferred.
• Availability to work evenings, weekends, holidays, and special events.
• Alcohol-awareness and food-safety certifications are preferred or must be obtained after hiring.
• Familiarity with Mediterranean cuisine and wine is a plus.

Physical and Scheduling Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 30 pounds when necessary.
• Ability to work late evenings, weekends, holidays, and high-volume service periods.
• Consistent and reliable attendance is required.

Ideal Candidate

The ideal candidate is polished, proactive, detail-oriented, and genuinely passionate about hospitality. This individual leads by example, holds the team accountable while maintaining a positive work environment, and understands how to balance guest satisfaction, employee development, inventory control, and financial performance.

Compensation

Competitive salary based on experience, with opportunities for performance-based incentives and professional growth.

Equal Opportunity Statement

We are an equal-opportunity employer. Employment decisions are based on qualifications, experience, performance, and operational needs without discrimination based on any legally protected characteristic.

Pay: $52,000.00 - $75,000.00 per year

Work Location: In person