Restaurant Manager

Atria Signature Collection is looking for a Restaurant Manager to oversee culinary and service concepts for the restaurant, cocktail lounge, and room service operations. This role supports resident satisfaction and operational excellence.

$69,000.00/yr – $82,800.00/yr

• Paid holidays and PTO
• Annual anniversary rewards depending on classification
• Health, Dental, Vision, and Life Insurance
• Retirement Savings Plan / 401(k) employer match
• Tuition reimbursement (U.S. Based Communities)

• High School Diploma or GED required; 2+ years of front‑house restaurant supervision experience
• College hospitality or culinary institute degree preferred
• Experience in luxury properties, specifically restaurant and fine dining operations
• Food handling certificate where applicable
• Alcoholic awareness program certificate where applicable
• Excellent verbal and written communication skills
• Strong interpersonal staff relations and leadership skills
• Strong organizational and time‑management skills
• Ability to work in a fast‑paced environment and prioritize tasks
• Basic computer skills – POS, Microsoft Word and Excel
• Ability to carry a tray with at least six meals and/or beverages at any given time and serve up to twenty residents and guests during the meal period

• Customer Service
  • Provide a high level of customer service at all times.
  • Anticipate residents’ needs, respond promptly and acknowledge all guests.
  • Maintain complete knowledge of operations, proper table set‑up and dress code.
  • Work closely with the Food & Beverage Director to keep residents satisfied.
  • Strictly obey state liquor regulations.
  • Maintain knowledge of available wines and beverages.
  • Proficient with Toast/POS systems.
  • Process all payments through the POS.
  • Maintain menu knowledge, preparation methods and standards.
  • Review the daily menu with residents and staff.
  • Resolve issues proactively.
  • Coordinate room service operations with Executive Chef.
  • Participate in special events, banquets, and theme meals.
  • Document resident meal attendance.
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• Quality Enhancement
  • Train and uphold quality enhancement and food safety standards.
  • Ensure compliance with food and beverage policies.
  • Review resident feedback to identify improvement areas.
  • Schedule cleaning tasks and hold staff accountable.
  • Maintain a clean, upbeat dining environment.
  • Confirm tables set to community standards.
  • Keep floors swept and mopped as needed.
  • Maintain beverage equipment, ice cream freezer, and storage areas clean.
  • Assist in food and supply transportation and storage.
  • Complete dining room side work before shift end.
  • Keep hospitality stations up to standards.
  • Safely use, store, and transport chemicals as per company standards.
• Leadership
  • Interview, hire, train, develop, and evaluate staff.
  • Manage front‑of‑house scheduling.
  • Conduct performance reviews and set goals.
  • Coach new and current staff on customer service and serving techniques.
  • Coach, counsel, and discipline per Employee Handbook.
  • Assist Food & Beverage Director with back‑of‑house operations as needed.
  • Communicate dining venue feedback to cooks and director.
  • Hold pre‑meal stand‑up meetings.
  • Attend resident Food for Thought meetings and lead when director absent.
  • Attend monthly department meetings and in‑services.
  • Notify director of mechanical problems with equipment.
• Fiscal Responsibility
  • Manage schedules in accordance with resident census and budgets.
  • Oversee budget for table linen, setting supplies, uniforms, payroll and events.
  • Assist in menu planning using POS data.

May perform other duties as needed or assigned.

• Mid‑Senior level

• Full‑time

• Management and Manufacturing

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