Restaurant Manager, 1 Opening, 6 To 8 Years Experience

Job Description - MELD - Restaurant Manager An Overview: We are seeking an experienced, visionary, and hospitality-driven Restaurant Manager to lead our Front of House team at MELD, our hyper traceable bakehouse & restaurant. In this critical leadership role, you will oversee day-to-day dining room operations, uphold impeccable service standards, champion our farm-to-table traceability ethos, and cultivate an inspiring team culture. You will work closely with the Culinary Director, Head Baker, and ownership to deliver seamless guest experiences, drive operational excellence, and manage financial performance in a vibrant, high-standards environment. Core Responsibilities Front of House Leadership & Floor Management ● Lead, mentor, and inspire Front of House staff—including servers, food runners, hosts, and bartenders—fostering a culture of excellence, accountability, and hospitality. ● Direct floor flow during high-volume breakfast, lunch, and dinner services, managing guest pacing, seating strategies, and pass coordination. ● Champion MELD's hyper-traceability philosophy, ensuring all team members are trained and articulate regarding farm origins, seasonal harvests, and culinary techniques. ● Handle guest inquiries, special requests, and service escalations with diplomacy, empathy, and professional grace. Staff Training, Scheduling & Team Development ● Recruit, onboard, and continuously train front-of-house team members on menu knowledge, allergen safety, sequence of service, and sustainability practices. ● Build fair, labor-efficient weekly staff schedules aligned with projected covers, service peaks, and labor budget targets. ● Conduct daily pre-shift briefings to communicate menu changes, 86'd items, VIP reservations, and operational focus areas. ● Conduct performance reviews, provide actionable feedback, and nurture career development across team tiers. Operations, Inventory & Financial Stewardship ● Oversee Front of House opening and closing procedures, ensuring strict adherence to operating checklists and safety protocols. ● Manage beverage and FOH operating supplies inventory; collaborate with bar staff and kitchen leads on ordering, cost controls, and waste reduction. ● Monitor daily sales, labor costs, and operating margins; identify trends and implement solutions to maximize profitability without compromising service quality. ● Oversee POS system configuration, cash handling, tip pooling, and end-of-day reconciliation. Quality Assurance, Health & Safety Compliance ● Enforce strict compliance with local health department regulations, food safety standards, sanitation guidelines, and alcohol service laws. ● Maintain pristine dining room aesthetics, lighting, music, temperature, and cleanliness standards throughout service hours. ● Coordinate maintenance and repairs for FOH equipment, POS hardware, and physical dining spaces promptly. Required Qualifications ● 3–5+ years of progressive restaurant management experience in high-volume, upscale casual, farm-to-table, or fine dining environments. ● Deep passion for sustainable agriculture, hyper-traceable food ecosystems, and artisanal culinary arts. ● Proven leadership abilities with experience building, coaching, and retaining high-performing hospitality teams. ● Strong business acumen with solid understanding of restaurant P&L management, labor cost optimization, and POS systems (Toast, Square, etc.). ● Exceptional interpersonal, communication, conflict resolution, and organizational skills. ● Food Safety Manager Certification (e.g., ServSafe) and alcohol service certification (e.g., TIPS) required. ● Availability to work flexible schedules including evenings, weekends, and holidays according to business needs.