Restaurant Manager - Healthcare Food Service

JDK Management Company is seeking a Restaurant Manager to lead daily operations within our Food & Beverage Operations team. Reporting to the Restaurant General Manager, this role oversees front- and back-of-house teams to deliver exceptional guest service in a professional, inclusive, and collaborative environment. Responsibilities include staffing, training, scheduling, inventory management, and cost control while upholding strict food safety and sanitation standards. The Restaurant Manager drives sales, manages budgets, and supports progressive strategies that transform dining into outstanding customer and patient-centric experiences. This full-time position offers growth potential within JDK's healthcare division, along with a supportive culture that values innovation, accountability, and high-quality service.

Responsibilities

• Oversee daily restaurant operations to ensure exceptional guest experiences aligned with JDK standards.
• Lead, coach, and schedule front- and back-of-house teams to meet service, quality, and productivity goals.
• Manage food, labor, and operating costs, supporting budgeting and financial performance targets.
• Ensure strict compliance with food safety, sanitation, and regulatory standards.
• Monitor guest feedback and resolve service issues to maintain high satisfaction and loyalty.
• Collaborate with healthcare division partners to align restaurant service with patient-centric care expectations.
• Manage inventory, ordering, and vendor relationships to ensure product quality and availability.
• Support hiring, training, and professional development to foster a collaborative, inclusive culture.
• Implement company policies, procedures, and progressive initiatives that drive operational improvement.
• Report key performance metrics and recommend strategies to grow sales and enhance the guest experience.

Required Skills

• Restaurant operations management
• Food & beverage cost control
• Staff scheduling and labor management
• Customer service management
• Food safety and sanitation
• Budgeting and P&L management
• Inventory and supply chain management
• Team leadership and coaching
• Point-of-sale (POS) systems
• Hiring, onboarding, and performance management