Restaurant Manager

Position Overview:


The Texas Land and Cattle Restaurant Manager works as a member of the restaurant management team to plan, direct, and coordinate the operations of the restaurant while adhering to the company‚€™s operational standards; solid leadership, embracing our people culture, always serving impeccable food and perfect beverage, creating the perfect guest and team member experience, and maintaining a sanitary, safe, and spotlessly clean restaurant.


Key Duties & Responsibilities:



  • People:¬  Provides direction, coaching and feedback for all team members.¬  Ensures that the guests‚€™ needs are our main focus while enforcing standards for individual performance.¬ ¬  Our Restaurant Manager builds the quality and morale of our staff by selecting, scheduling, training, developing, mentoring, managing and leading according to our commitment to demonstrating our cultural beliefs.



  • Positive Impact: The Restaurant¬  Manager has contributory financial responsibility for labor cost and food cost. Our Restaurant Manager executes operational goals and plans to achieve or exceed budgets. He / She will direct staff, write schedules, and commit to open feedback according to our commitment to coach and mentor all team members to achieve their professional goals.



  • Represent our Brand: The Restaurant Manager is responsible for all areas of the operations during scheduled shifts which include on-the-spot decision making. Individual will possess a strong understanding of all restaurant systems and operations.¬  Maintains food quality and safety standards demonstrating our commitment to 100% execution of brand standards at all times. Responsible for community outreach through marketing efforts supporting our commitment to achieve positive sales growth.



  • Balanced Key Results:¬  The Restaurant Manager achieves standards by acting as a support system for all areas of the restaurant.¬  Maintains a spotlessly clean and safe restaurant at all times.¬ Ensures highest quality levels of products and hospitality. He / She Responds to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision in order to achieve our 4 Key Desired Results.


Skills & Requirements

Education/Training:



  • High School Degree or Equivalent required.

  • College or Culinary Management degree preferred but not required.


Knowledge/Skills/Abilities:



  • 1-2¬  years restaurant management experience as a Manager or Lead role

  • Desire to lead, coach and mentor.¬ ¬ ¬ ¬ ¬ ¬ ¬ ¬ 

  • Ability to work in a team environment.

  • Excellent communication and writing skills.

  • Ability to multi-task and adapt quickly to change.

  • Proficient in Microsoft Office products.

  • Excellent organizational skills and detailed oriented.

  • A passion for food, and consistently delivering a great guest experience.

  • Ability to stand and walk around a restaurant to supervise operations for a minimum of¬  8-10 hours.

  • Must be willing and available to work flexible/non-standard hours, including weekends.

  • Ability to reach, bend, stoop, balance and transport various objects weighing up to 30 lbs repeatedly during a shift.¬  At times it may be necessary to lift up to 50 lbs.


Preferred Qualifications:



  • College or Culinary / Hospitality school background a plus.

  • Previous Management experience in a polished casual, full service restaurant.
    ¬ 




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