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About the Role

The Restaurant Manager is responsible for directing all aspects of the Food & Beverage operation, including restaurant, bar, kitchen, catering, concessions, and banquet operations. This position achieves financial objectives, develops team members, ensures regulatory compliance, maintains exceptional guest experiences, and executes company standards.

Responsibilities

• Direct, supervise, and manage all Food & Beverage operations.
• Lead, coach, mentor, and develop Assistant Managers, Supervisors, and hourly team members.
• Establish staffing plans based on forecasted sales and business volume.
• Hire, interview, recommend promotions, discipline, evaluate performance, and participate in termination decisions.
• Conduct performance evaluations and implement corrective action when necessary.
• Develop succession plans and leadership development programs.
• Ensure compliance with all company policies and procedures.
• Manage departmental budgets and operating expenses.
• Monitor labor costs, food costs, beverage costs, and operating margins.
• Analyze financial reports including Profit and Loss Statements, Prime Cost Reports, Labor Reports, Inventory Reports, and Sales Trends.
• Develop action plans to improve profitability.
• Control inventory and purchasing.
• Approve departmental purchases within authorized spending limits.
• Recommend capital improvements.
• Ensure consistent execution of company operating standards.
• Oversee food quality, beverage quality, cleanliness, and presentation.
• Monitor guest satisfaction and implement service recovery procedures.
• Coordinate with Entertainment, Attractions, Events, Facilities, and Culinary departments.
• Develop operating procedures that improve efficiency.
• Ensure appropriate staffing throughout all operating periods.
• Oversee scheduling to meet business needs while controlling labor expenses.
• Ensure departmental compliance with all applicable laws and company standards.
• Maintain required certifications where applicable.
• Create a culture focused on hospitality and guest satisfaction.
• Resolve guest concerns with professionalism and authority.
• Monitor service standards throughout all operating areas.
• Ensure a clean, safe, welcoming environment.
• Lead by example in providing exceptional hospitality.
• Recruit, interview, onboard, and train employees.
• Develop supervisors and future managers.
• Conduct regular coaching sessions.
• Facilitate departmental meetings.
• Recognize employee performance.
• Foster teamwork and accountability.

Requirements

• Fluent in spoken and written English.
• High school diploma or GED required.
• Minimum 3-5 years of progressive restaurant or entertainment food service management experience.
• Demonstrated leadership experience supervising multiple employees.
• Experience managing budgets and financial performance.
• Knowledge of food safety regulations and alcohol service laws.
• Strong organizational and leadership skills.
• Excellent written and verbal communication skills.
• Ability to analyze operational and financial data and implement corrective action.
• Proficiency with Microsoft Office and restaurant POS systems.
• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work evenings, weekends, holidays, and extended shifts based on business needs.
• Ability to move throughout all areas of the facility.

Skills

• Leadership
• Organizational skills
• Communication skills
• Data analysis
• Microsoft Office proficiency
• Restaurant POS systems proficiency

Location

• Syracuse, NY

Work Type

• Full-time
• Onsite

Experience Level

• 3-5 years management experience

Education Level

• High school diploma or GED
• Associate's or Bachelor's degree in Hospitality, Restaurant Management, Business, or related field preferred

About the Company

• Apex Entertainment is a family entertainment and restaurant environment.