Restaurant Manager Job Description: GM vs. Assistant Manager

About the Role

The Copper Table is seeking an experienced Restaurant Manager to oversee daily operations, lead a team of 25-40 employees, and drive profitability while maintaining exceptional guest experiences. You will own the P&L, manage scheduling and labor costs, handle vendor relationships, and ensure full compliance with health and safety regulations. This is a hands-on leadership role — you'll be on the floor during peak service and in the office reviewing numbers before doors open.

Operations & Daily Management

• Oversee daily restaurant operations including opening/closing procedures, shift transitions, and service flow for 150-250 covers per day
• Manage vendor relationships and negotiate pricing with 8-12 suppliers to maintain food cost targets under 32%
• Monitor and maintain equipment, coordinate repairs, and manage preventive maintenance schedules
• Implement and optimize POS systems (Toast, Square, or Aloha) for accurate reporting and order management
• Develop and execute operational SOPs covering food handling, guest service, table turns, and crisis response
• Coordinate with the kitchen team on menu engineering, 86'd items, and seasonal menu transitions

People & Team Leadership

• Recruit, interview, and hire FOH and BOH staff — manage a team of 25-40 employees across all positions
• Create and manage weekly employee schedules to meet labor cost targets while covering all shifts
• Conduct new hire onboarding, ongoing training programs, and quarterly performance reviews
• Resolve employee conflicts, administer disciplinary actions, and manage termination processes in compliance with labor law
• Foster a positive team culture that keeps annual turnover well below the industry norm
• Lead daily pre-shift meetings to communicate specials, goals, and operational updates

Financial Management

• Own the restaurant P&L — track revenue, COGS, labor, and overhead against monthly and annual budgets
• Analyze weekly financial reports and implement corrective actions when KPIs fall outside target ranges
• Manage food and beverage inventory, conduct weekly counts, and minimize waste and shrinkage
• Process payroll, manage tip distribution, and ensure compliance with wage and hour regulations
• Develop promotional strategies to drive revenue during slow periods (happy hours, prix fixe, events)
• Control operating expenses including utilities, supplies, and third-party delivery commissions

Compliance & Safety

• Maintain health department scores of 95+ by enforcing food safety protocols (HACCP, FIFO, temperature logs)
• Ensure all staff maintain current certifications (ServSafe, food handler permits, alcohol service licenses)
• Conduct regular safety audits, fire extinguisher checks, and emergency procedure drills
• Stay current on local health codes, labor laws, ADA requirements, and alcohol regulations
• Manage incident reports, workers' comp claims, and liability documentation

Required Qualifications

• 3-5 years of restaurant management experience, with at least 1 year in a supervisory role over 20+ employees
• Proven track record of meeting P&L targets including food cost, labor cost, and revenue goals
• ServSafe Manager certification (or ability to obtain within 30 days of hire)
• Strong working knowledge of POS systems, scheduling software, and restaurant accounting
• Experience with hiring, training, and performance management in a fast-paced hospitality environment
• Ability to work a flexible schedule including nights, weekends, and holidays (50-55 hrs/week typical)
• Bachelor's degree in Hospitality Management, Business, or related field preferred (not required with equivalent experience)

Preferred Qualifications

• Experience managing both FOH and BOH operations
• Bilingual (English/Spanish) strongly preferred
• Previous P&L ownership for a restaurant grossing $1.5M+ annually
• Familiarity with 7shifts, MarketMan, or Restaurant365 platforms
• Wine or spirits knowledge (WSET, Cicerone, or similar certification)

What We Offer

• ✓Competitive salary ($50,000 - $65,000) plus performance-based bonus up to 15% of base
• ✓Health, dental, and vision insurance (employer pays 70% of premium)
• ✓Paid time off: 2 weeks vacation + 5 sick days + 3 personal days
• ✓Quarterly performance bonuses tied to revenue and guest satisfaction KPIs
• ✓Complimentary meals during shifts + 50% dining discount off-duty
• ✓Professional development budget ($1,500/year for certifications and conferences)
• ✓Clear advancement path to General Manager or multi-unit leadership

Performance Targets