Job Details

Job Description

Restaurant Manager for Coast Chophouse is responsible for leading our front of house and operations. This role will also oversee performance, scheduling, training, and ensuring service standards are exceeded. Working closely with the culinary team, this role will help deliver a seamless, memorable, and polished dining experience that drives guest satisfaction and loyalty by inspiring team members to deliver exceptional service to each guest.

HOW YOU WILL CREATE THE EXTRAORDINARY

• Lead daily FOH operations, ensuring impeccable service standards across bar, dining room, and host areas.
• Maintain a highly visible presence on the dining floor while interacting with team members and guests to support staff, engage with guests, and respond to service opportunities.
• Resolve guest concerns with professionalism, urgency, and a guest-first mindset.
• Collaborate with the culinary team to ensure synchronized service and flawless execution of menu offerings.
• Ensure ambiance, cleanliness, and overall environment consistently reflect our fine dining expectations.
• Maintains the highest level of cleanliness and health standards throughout all areas of the restaurant to include the host area, bar area, and dining areas.
• Responsible for the execution of policies, procedures, and training. As well as holding all team members accountable for always upholding all policies and procedures.
• Recruit, train, schedule, and supervise bartenders, servers, server assistants, and hosts.
• Foster a culture of hospitality, teamwork, accountability, and continuous improvement.
• Conduct ongoing training to elevate service knowledge, selling techniques, and menu expertise.
• Provide coaching, performance feedback, and disciplinary action as needed in alignment with company standards.
• Oversee daily shift planning, floor management, and staff deployment to ensure efficient service flow.
• Manage reservations, large party coordination, and special dining experiences.
• Maintain compliance with health, safety, and sanitation regulations.
• Assist with inventory management for FOH supplies, glassware, service tools, and bar-related items.
• Support financial performance by monitoring labor costs, controlling operating expenses, and driving upsell opportunities.
• Work closely with the culinary team, sous chefs, and executive chef to ensure alignment on pacing, menu changes, and service timing.
• Partner with the Food & Beverage Operations Manager on service standards, operational improvements, and guest experience strategy.
• Facilitate effective communication between FOH teams and other departments to ensure smooth restaurant operations.

• Must be 21 years of age or older
• Proficient in English verbal and written
• Proficient with iOS devices
• Flexible to work various shifts, weekends, and holidays
• 2+ years of front-of-house leadership experience in fine dining or upscale dining preferred.
• Strong knowledge of wine, spirits, and fine dining service standards.
• Demonstrated ability to lead, motivate, and develop FOH teams.
• Excellent communication, guest relations, and conflict-resolution skills.
• High level of professionalism, attention to detail, and commitment to hospitality excellence.
• Ability to work a flexible schedule including nights, weekends, and holidays.

• Ability to push and pull up to 50 pounds
• Ability to lift and carry objects up to 30 pounds.
• Ascend and descend stairs and maintain equilibrium for an extended period
• Must be able to work from a standing position and/or walking motion for extended period
• Ability to work in a smoking and pet-friendly environment