Restaurant Manager

Description

At Journeyman's Union Hall restaurant, we're not just serving meals—we’re crafting unforgettable moments where bold flavors meet historic charm. Located in a beautifully restored space rich with character, Union Hall is the heart of community, creativity, and culinary excellence. We're searching for a passionate and driven Restaurant Manager to lead our team, elevate our guest experience, and bring fresh energy to every table. If you thrive in a fast-paced, high-quality environment and believe in hospitality that feels like home, we want to meet you. 

PRIMARY PURPOSE: The Restaurant Manager is responsible for overseeing the daily operations of Union Hall, ensuring a seamless and memorable guest experience that aligns with Journeyman Distillery’s high standards of hospitality. This role leads and supports front-of-house staff, manages service flow, upholds quality and safety standards, and works collaboratively with the culinary and events teams to drive operational excellence, team performance, and guest satisfaction.
All Journeyman team members must uphold and embody Journeyman’s Core Values.

CORE VALUES:
GRIT MAKES GREAT

• No challenge is too great.
• Goals worth pursuing are never easy and perseverance and determination are essential to success.
• There is no substitute for time and effort and good things will come from those efforts.

ALWAYS A JOURNEYMAN, NEVER A MASTER

• The pursuit of excellence is lifelong and mastery is an illusion.
• Joy is in the daily work and the pursuit of excellence, not a final destination.
• A focus on continual improvement and doing our best.

1st CUSTOMER

• Treat every customer with the mindset that they are the business’ first-ever customer.
• Treat customers with authenticity, kindness, warmth, care, and friendliness. Be engaging, helpful, and willing to offer a magical experience.
• Be available and provide timely responses in all capacities.
• Extend this mindset to our vendors, suppliers, partners, and especially our fellow employees, never taking any of them for granted.

AMBASSADOR

• Take pride and ownership in your work.
• Engage and actively participate in your work and company activities.
• Be a positive force in the workplace, creating a culture of positivity.
• Extend common courtesy to yourself, employees, and guests.
• Evangelize and promote the company and brand.

We believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.

Here’s a peek at what you will receive as a Journeyman employee:

• Outstanding Growth Opportunity!
• Paid Time Off
• 401(k) with Employer Match
• Medical, Dental, Vision, Life, and Supplemental Insurance Options
• Free Quarterly Bottle of Spirit (21 )
• Loyalty Incentives (ask about our 5-Year Bottle Reward!)
• 25% Employee Discount
• Monthly Employee Tour with Owner/Founder, Bill Welter
• Annual Employee Putting Competition
• Annual Employee Party

PRINCIPAL DUTIES: 

Budgeting/P&L Management

• Actively maintain budgets for all areas of restaurant.
• Plan Budgets for next fiscal year based on data & analytics.
• Quarterly analysis to confirm/adjust budgets.
• Hit or exceed sales, revenue, and margins while proactively managing associated costs. 

Driving Sales

• Cultivating guest relations through regular table visits.
• Develop relationships with customer and build regular clientele base.
• Generate and execute unique marketing strategies to drive business during slow and peak seasons.
• Collaborate with Marketing Department for Retail displays and new product marketing. 

Interviewing & Hiring

• Interview, hire, train, and develop qualified hourly employees and managers in FOH in conjunction with  Assistant FOH Managers and Human Resources.
• Create schedules for all FOH Managers.

Training & Development

• Identify, address, and document individual employee performance according to standard operating procedure.
• Discipline and/or terminate as necessary according to standard operating procedures. 
• Administer regular performance reviews with all FOH staff, including managers. 
• Assist with identifying, training, and developing key employees for growth, advancement, and promotion. 
• Work within guidelines of the “Manager In Training” program to advance qualified employees into  management roles. 
• Identify employees that would help further the service and execution of the Journeyman brand and  create clear pathways for advancement.
• Organize and conduct Daily Pre-Shift Meetings for every shift.
• Organize and conduct periodic informational seminars and staff meetings for employees.
• Perform Employee Reviews at 90 days and annually (at a minimum) for each Manager

Opening Procedures 

• Work with opening Chef/Kitchen Manager to properly prepare the restaurant for service.
• Daily walk-through of prepped items
• Create prep lists for each day.
• Review Daily Sales Log from previous day and identify popular item trends, making necessary  adjustments to prep quantities.
• Discuss pre-shift tasting food items.
• Review labor log from prior day. o Identify employees that did not clock out; adjust and train on proper procedures. 
• Follow up on employees that were scheduled and were not clocked in. 
• Prepare communication for daily shift. 
• Update Pre-Shift Notes daily.
• Adjust following days schedules based upon needs. 
• Place a copy of Daily Roster Report at Host stand and a copy on Manager clipboard. 
• Print Floor Chart Maps and input daily roster. 
• Proper Cash Handling Procedures o Confirm Bar Bank daily. o Confirm bar/retail drawers. 
• Assign drawers to staff for day. o Perform a shift “walk through” in order to assess staffing, maintenance, cleanliness, zoning, and any  special needs. 

Knowledge & Versatility

• Become proficient in all job functions of both front and back of house employees. 
• Have and demonstrate a thorough understanding and practice of Journeyman Employee Handbook, employee  benefits, and company guiding principles. 
• Uphold applicable policies and requirements of employment laws. 
• Perform varied duties to ensure proper restaurant operation according to standard operating procedure. 

Safety & Sanitation

• Maintain premises and equipment related to the operation of the restaurant. 
• Update & Maintain Material Safety Data Sheet (MSDS) binders in each designated area. 
• Ensure all safety procedures are followed meticulously.  Restaurant Manager Job Description – Restaurant Manager 
• Provide staff regular work safety training. 
• Ensure all staff is current with required certifications (Food Handler’s, Alcohol Awareness). 
• Communicate repair and maintenance needs to Head of Maintenance via maintenance ticketing system. 
• Complete opening sanitation checklist, assign sanitation projects to hourly staff, and follow up with employees  to ensure their completion. 
• Comprehend and adhere to all sanitation guidelines as prescribed by federal, state, and local regulations. 

Lead By Example 

• Interact with, direct, and supervise employees on a daily basis in a fair and dignified manner. 
• Complete projects as assigned in a timely manner and adhering to deadlines. 
• Use tact and good judgement when dealing with difficult guests. Respond to their needs with patience and  courtesy. 
• Become proficient in all job functions of both front and back of house employees. 
• Uphold applicable policies and requirements of employment laws. 
• Get along with others and be a team player. 
• Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the  shift. 
• Refrain from smoking for the duration of the shift. 
• Arrive to work on time and in ready-to-work condition. 
• Follow all rules, policies, procedures, and conditions of employment outlined in the Employee Handbook. 
• May not work under the influence of alcohol or any illegal drugs. 
• May not resort to any type of violence, discriminatory, or harassing behavior. 
• Conduct daily business with a high level of positivity and a teamwork mentality. 

Requirements

PHYSICAL, MENTAL AND VISUAL SKILLS: 

• Must be at least 18 years of age or older.  
• Must speak English fluently and be able to write in basic English.  
• Good organizational skills and verbal communication skills. 
• Ability to use logical or rational thinking to solve problems. 
• Ability to perform job functions with attention to detail, speed, and accuracy. 
• Ability to carry out detailed written or verbal instructions independently.
• Ability to operate, clean, and maintain all equipment required in job functions. 
• Ability to perform basic mathematical calculations, including calculations involving fractions, decimals, and  percentages.  Ability to visually inspect food and beverage orders, read order forms and ensure that orders comply with the  customer’s request.
• Ability to stand for 8 hours.
• Ability to perform moderate physical work; may be required to lift up to 50 pounds occasionally, up to 30 pounds  frequently and up to 25 pounds of food trays carrying over their head constantly and performing such activities as  bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping  for up to five hours without sitting. 

EDUCATIONAL, DEVELOPMENT AND WORK-RELATED EXPERIENCE: 

• Thorough knowledge of retail service and operational procedures as would normally be acquired through a high  school education and at least one year of relevant experience preferred. 
• Familiarity with an Entrepreneurial Operating System (EOS) is a plus. 

REQUIRED WORK HABITS: 

• Work habits include regular attendance, teamwork, initiative, dependability, positive attitude, and promptness. 
• Ability to work flexible schedule to include weekends and holidays.