What are the responsibilities and job description for the Restaurant Manager position at Double Knot - Miami?
Do you want to be part of something new and exciting?! Double Knot Wynwood, Miami welcomes you to enjoy craft cocktails in our lively lounge or escape to enjoy our sushi bar & robatayaki. Michael Schulson offers a Japanese inspired concept, delivering chef’s tastings, unique pairings & experiential menu items to please the taste of all. An approachable, yet luxurious atmosphere awaits you in sunny Wynwood, Miami FL!
Job Title: Restaurant Manager
Location: Wynwood, Miami
Reports to: General Manager & Assistant General Manager
Job Overview:The Restaurant Manager will be responsible for overseeing all aspects of the restaurant’s operations during its launch and beyond. This role requires a dynamic and results-driven individual to manage the restaurant’s staff, ensure an outstanding guest experience, and contribute to the overall profitability of the business. As a key leader, the Restaurant Manager will coordinate with the General Manager & Assistant General Manager to ensure smooth and efficient operations from the pre-opening phase through the restaurant’s ongoing daily management.
Key Responsibilities:-
Pre-Opening Responsibilities:
- Lead the setup and preparation of the restaurant for opening, including staffing, inventory, and vendor relationships.
- Assist in hiring, onboarding, and training staff to deliver excellent service in line with company standards.
- Ensure all licenses, permits, and health regulations are in compliance with local laws.
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Daily Operations:
- Manage staff scheduling, ensure efficient service during peak hours, and adjust staffing levels as needed.
- Monitor and maintain the highest standards of food quality, service, and cleanliness.
- Ensure all areas of the restaurant are stocked and organized before opening each day.
- Resolve any operational challenges quickly and effectively, including handling customer complaints and feedback.
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Financial Management:
- Manage the restaurant’s financial performance by overseeing sales, labor, and cost control.
- Monitor daily sales and labor reports and adjust accordingly to maximize profitability.
- Collaborate with the General Manager to establish budgets and track key performance metrics (e.g., food costs, labor costs, and profitability).
- Handle cash management, POS systems, and daily financial reporting.
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Staff Management & Leadership:
- Conduct regular staff meetings and training to maintain a positive work environment and continuous improvement.
- Evaluate staff performance, provide constructive feedback, and address any issues related to discipline or conflict resolution.
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Customer Experience:
- Ensure that every guest enjoys a memorable dining experience, providing a warm and welcoming atmosphere.
- Address customer inquiries, requests, and complaints in a prompt and professional manner.
- Implement strategies to build customer loyalty and repeat business..
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Vendor & Inventory Management:
- Build and maintain strong relationships with vendors and suppliers.
- Order food, beverages, and supplies to maintain optimal inventory levels, avoiding overstock or shortages.
- Track inventory levels, reduce waste, and control costs associated with purchasing.
- Bachelor’s degree in Hospitality, Business, or related field (preferred).
- Proven experience in restaurant management required.
- In-depth knowledge of restaurant operations, including FOH and BOH processes.
- Excellent communication, organizational, and multitasking abilities.
- Proficiency in Resy & Toast (POS) systems, inventory management, and financial reporting.
- Strong understanding of health and safety regulations and compliance.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- For more information on Michael Schulson's, Schulson Collective, please visit our website at https://michaelschulson.com/
