Job Opening: Restaurant Manager

Position: Restaurant Manager (Permanent)

Location: Various locations around Oahu

Industry: Restaurant

Salary: $55,000 – $70,000 annually (depending on experience)

The Restaurant Manager oversees all aspects of daily restaurant operations, ensuring excellent service, strong team performance, and consistent financial results. This role is responsible for staffing, training, guest satisfaction, food quality, safety, and maintaining a clean and welcoming environment. The manager leads by example, supports a positive workplace culture, and ensures compliance with company policies and regulatory requirements.

Team Leadership & Internal Operations

• Recruit, hire, train, and develop restaurant employees.

• Maintain proper staffing levels and ensure training systems are followed.

• Create a positive, safe, and supportive work environment.

• Motivate and coach employees, recognize performance, and support career development.

• Ensure compliance with labor laws, policies, and operational standards. These responsibilities align with the document’s emphasis on recruiting, training, motivating, and creating an “employee friendly… clean and safe” environment .

Guest Experience & Service Quality

• Oversee daily operations to ensure consistent, high-quality service and food.

• Maintain a clean, well-organized restaurant that meets brand and safety standards.

• Interact with guests, resolve concerns professionally, and ensure a positive experience.

• Ensure proper execution of food safety and sanitation procedures. This reflects the requirement to “provide an exceptional experience… ensure food quality… and maintain the brand image of cleanliness and excellent service” .

Business & Financial Management

• Review operational and financial reports to identify trends and improvement opportunities.

• Manage budgets, control costs, and work toward achieving sales and profit goals.

• Make informed decisions that support business performance and operational efficiency.

• Ensure proper use of systems, tools, and processes. These duties come from the section describing analysis of P&L, cost monitoring, and implementing action plans for improvement.

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Education & Experience

• High school diploma required; associate or bachelor’s degree preferred.

• 3+ years of restaurant or service-industry management experience with P&L responsibility.

• Experience leading teams in a fast-paced environment. This reflects the document’s requirement for a diploma and “3 years experience managing a service concept with full P&L responsibility” .

Skills & Abilities

• Strong leadership, communication, and interpersonal skills.

• Ability to manage multiple priorities and adapt to change.

• Strong problem-solving and decision-making abilities.

• Basic math and analytical skills.

• Proficiency with computers and restaurant management systems. These align with the listed skills such as interpersonal skills, analytical skills, organization, planning, and computer proficiency .

Certifications & Requirements

• ServSafe certification (or ability to obtain).

• Must be at least 18 years old.

• Valid driver’s license and reliable transportation. These requirements match the document’s ServSafe, age, and driving requirements.