{"schemaVersion":"jobsearcher.job.v1","id":"6d34e76db0da5bbfe4e421df","url":"https://jobsearcher.com/jobs/6d34e76db0da5bbfe4e421df","canonicalUrl":"https://jobsearcher.com/jobs/6d34e76db0da5bbfe4e421df","title":"Restaurant Manager","description":"REPORTS TO: General Manager\nSUPERVISES DIRECTLY: Food & Beverage House-persons, Food Servers\nBenefits/Perks of Working With Us:\nUpon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options.\nPurpose for the Position: The Restaurant Manager will manage and control the restaurant to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law.\nLIASES WITH: Head Chef, Front of House Manager, Security Officer, Human Resource Manager, Chief Engineer, Controller\nThe Restaurant Manager Essential Responsibilities:\nTo ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.\nTo ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks.\nTo ensure that restaurants are clean and well maintained that table appointments, including flower arrangements are impeccable.\nTo ensure that servers are always correctly and smartly dressed, that they offer professional and courteous service to their customers.\nTo ensure that the restaurant is clean and stocked with the stipulated requirements.\nTo ensure that restaurant staff is smartly dressed and serve their customers in a professional and friendly manner.\nTo ensure that room service orders are executed promptly and that they comply with the required standards.\nTo act as Manager on Duty as required.\nTo ensure that consumable and non-consumable goods are ordered correctly and stored and issued to the various departments.\nTo ensure maximum security in all areas of the restaurant and that staff are fully aware of the importance of key security.\nTo ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.\nTo ensure that company and statutory hygiene standards are maintained in all areas.\nTo attend timely to customer complaints.\nTo ensure the reports and administration requirements are timely submitted.\nTo ensure that the Back of the House Department operates effectively and efficiently.\nTo hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is affected.\nTo ensure that the causes of staff grievances are handled, brought to the attention of Human Resources, investigated and the appropriate action is taken.\nTo insure the staff is fully trained in the evacuation process and routes.\nTo ensure that bands and musicians are available when required.\nTo be fully conversant with all statutory requirements regarding a food and beverage operation, that all licenses, including special licenses, are timely applied for and that the conditions affecting the issues of a liquor license are not jeopardized.\nTo ensure that regular stock inventory is conducted.\nTo prepare and submit in the required format all information necessary for budgeting purposes, timely and accurately.\nTo ensure that an effective table reservation system is in operation.\nTo circulate throughout the restaurant and maintain a high profile with customers and staff.\nTo hold regular staff training meetings.\nTo be fully aware of trends in the industry and make suggestions for improvement of the food and beverage operation.\nTo attend meetings as required.\nTo carry out or ensure that regular on-the-job-training is taking place to agreed standards.\nTo ensure that the most suitably qualified person is appointed in the event of a vacancy - wherever possible this should be an internal promotion.\nTo do this kind of work, you must be able to:\nRead and interpret business records and statistical reports.\nUse mathematical skills to interpret financial information and prepare budgets.\nAnalyze and interpret established policies.\nUnderstand the government regulations covering business operation.\nMake business decisions based on production reports and similar facts as well as on your own experience and personal opinions.\nSee differences in widths and lengths of lines such as those on graphs.\nDeal with the general public, customers, associates, union, and government officials with tact and courtesy.\nPlan and organize the work of others.\nChange activity frequently and cope with interruptions.\nSpeak and write clearly.\nAccept full responsibility for managing an activity.\nBe available on nights, weekends, and holidays.\nPhysical Demands: Lifting 20 lbs. maximum and occasionally lifting and/or of objects weighing up to 10lbs. Requires walking or standing to a significant degree, reaching, handling, feeling, talking, hearing, seeing.\nEnvironmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered \"inside\" if the worker spends approximately 75% or more of the time inside.\nMath Skills: Requires mathematical development sufficient to be able to: Deal with a system of real numbers: algebraic solution of equations, and probability and statistical inference. Apply fractions, percentages, ratio, and proportion. Analysis of variance, correlation techniques, etc.\nLanguage Skills: Must have developed language skills to the point to be able to: Read newspapers, periodicals, journals, and manuals. Write business letters, summaries and reports using prescribed format and conforming to all rules of punctuation, grammar, diction and style. Participate in discussions and debates. Speak extemporaneously on a variety of subjects.\nRelationships to Data, People and Things:\nData: Coordinating: Determining time, place, and sequence of operations or action to be taken on the basis of analysis of data; executing determination and/or reporting on events.\nPeople: Speaking-Signaling: Talking with and/or signaling people to convey or exchange information. Includes giving assignments and/or directions to helpers or assistants.\nThings: Handling: Using body members, hand tools, and/or special devices to work, move, or carry objects or materials. Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tools, objects or materials.\nSpecific Vocational Preparation: Specific vocational training includes an occupationally significant combination of: vocational education, apprentice training, in-plant training, on-the-job train\n(Pay range: $70K-$75K Annual)\n(ref. 79385)","company":"Valley River Inn Eugene Or","rawCompany":"valley river inn eugene or","city":"Eugene","state":"MO","isRemote":false,"isActive":false,"createdAt":"2026-04-22T19:20:19.979Z","occupations":[{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"11-1021.00","title":"General and Operations Managers","slug":"general-and-operations-managers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Restaurant Manager","description":"REPORTS TO: General Manager\nSUPERVISES DIRECTLY: Food & Beverage House-persons, Food Servers\nBenefits/Perks of Working With Us:\nUpon joining Real Hospitality Group, associates are offered competitive compensation, career growth opportunities, flexible access to wages, holiday, sick and vacation pay, health, dental and vision insurance, employer paid life, accidental death, and dismemberment insurance, an employee assistance program, a 401k, and many associate discount options.\nPurpose for the Position: The Restaurant Manager will manage and control the restaurant to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law.\nLIASES WITH: Head Chef, Front of House Manager, Security Officer, Human Resource Manager, Chief Engineer, Controller\nThe Restaurant Manager Essential Responsibilities:\nTo ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.\nTo ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks.\nTo ensure that restaurants are clean and well maintained that table appointments, including flower arrangements are impeccable.\nTo ensure that servers are always correctly and smartly dressed, that they offer professional and courteous service to their customers.\nTo ensure that the restaurant is clean and stocked with the stipulated requirements.\nTo ensure that restaurant staff is smartly dressed and serve their customers in a professional and friendly manner.\nTo ensure that room service orders are executed promptly and that they comply with the required standards.\nTo act as Manager on Duty as required.\nTo ensure that consumable and non-consumable goods are ordered correctly and stored and issued to the various departments.\nTo ensure maximum security in all areas of the restaurant and that staff are fully aware of the importance of key security.\nTo ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.\nTo ensure that company and statutory hygiene standards are maintained in all areas.\nTo attend timely to customer complaints.\nTo ensure the reports and administration requirements are timely submitted.\nTo ensure that the Back of the House Department operates effectively and efficiently.\nTo hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is affected.\nTo ensure that the causes of staff grievances are handled, brought to the attention of Human Resources, investigated and the appropriate action is taken.\nTo insure the staff is fully trained in the evacuation process and routes.\nTo ensure that bands and musicians are available when required.\nTo be fully conversant with all statutory requirements regarding a food and beverage operation, that all licenses, including special licenses, are timely applied for and that the conditions affecting the issues of a liquor license are not jeopardized.\nTo ensure that regular stock inventory is conducted.\nTo prepare and submit in the required format all information necessary for budgeting purposes, timely and accurately.\nTo ensure that an effective table reservation system is in operation.\nTo circulate throughout the restaurant and maintain a high profile with customers and staff.\nTo hold regular staff training meetings.\nTo be fully aware of trends in the industry and make suggestions for improvement of the food and beverage operation.\nTo attend meetings as required.\nTo carry out or ensure that regular on-the-job-training is taking place to agreed standards.\nTo ensure that the most suitably qualified person is appointed in the event of a vacancy - wherever possible this should be an internal promotion.\nTo do this kind of work, you must be able to:\nRead and interpret business records and statistical reports.\nUse mathematical skills to interpret financial information and prepare budgets.\nAnalyze and interpret established policies.\nUnderstand the government regulations covering business operation.\nMake business decisions based on production reports and similar facts as well as on your own experience and personal opinions.\nSee differences in widths and lengths of lines such as those on graphs.\nDeal with the general public, customers, associates, union, and government officials with tact and courtesy.\nPlan and organize the work of others.\nChange activity frequently and cope with interruptions.\nSpeak and write clearly.\nAccept full responsibility for managing an activity.\nBe available on nights, weekends, and holidays.\nPhysical Demands: Lifting 20 lbs. maximum and occasionally lifting and/or of objects weighing up to 10lbs. Requires walking or standing to a significant degree, reaching, handling, feeling, talking, hearing, seeing.\nEnvironmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered \"inside\" if the worker spends approximately 75% or more of the time inside.\nMath Skills: Requires mathematical development sufficient to be able to: Deal with a system of real numbers: algebraic solution of equations, and probability and statistical inference. Apply fractions, percentages, ratio, and proportion. Analysis of variance, correlation techniques, etc.\nLanguage Skills: Must have developed language skills to the point to be able to: Read newspapers, periodicals, journals, and manuals. Write business letters, summaries and reports using prescribed format and conforming to all rules of punctuation, grammar, diction and style. Participate in discussions and debates. Speak extemporaneously on a variety of subjects.\nRelationships to Data, People and Things:\nData: Coordinating: Determining time, place, and sequence of operations or action to be taken on the basis of analysis of data; executing determination and/or reporting on events.\nPeople: Speaking-Signaling: Talking with and/or signaling people to convey or exchange information. Includes giving assignments and/or directions to helpers or assistants.\nThings: Handling: Using body members, hand tools, and/or special devices to work, move, or carry objects or materials. Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tools, objects or materials.\nSpecific Vocational Preparation: Specific vocational training includes an occupationally significant combination of: vocational education, apprentice training, in-plant training, on-the-job train\n(Pay range: $70K-$75K Annual)\n(ref. 79385)","datePosted":"2026-04-22T19:20:19.979Z","dateModified":"2026-04-22T19:20:19.979Z","hiringOrganization":{"@type":"Organization","name":"Valley River Inn Eugene Or","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Eugene","addressRegion":"MO","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"6d34e76db0da5bbfe4e421df"},"url":"https://jobsearcher.com/jobs/6d34e76db0da5bbfe4e421df"}}