Restaurant Manager - Liberty Food & Wine Exchange

The Local Food Group is a renowned hospitality company dedicated to delivering exceptional food and beverage experiences across its various restaurant locations in Northern Nevada. Known for its commitment to excellence in guest service, quality culinary offerings, and fostering vibrant community relationships, this company prides itself on maintaining a collaborative and efficient work environment where both employees and guests feel valued. As a dynamic player in the restaurant industry, the Local Food Group is focused on operational excellence, financial performance, and community engagement to build lasting connections with customers and local stakeholders alike. The Manager role within the Local Food Group is a pivotal leadership position designed to oversee day-to-day shift operations while working closely with the General Manager (GM) to identify and implement opportunities for improvement. This position entails multifaceted responsibilities spanning operational management, financial oversight, guest services, personnel supervision, and community involvement. The Manager acts as a critical link between the GM and front-line staff, ensuring smooth operation of all restaurant functions. In this capacity, the Manager supports financial objectives by assisting in the management of budgets, invoices, payroll, and end-of-period financial reporting, ensuring compliance with company policies. They apply an analytic mindset by utilizing key company reports such as SALV, SVA, P&L, and budgets to make informed daily decisions related to staffing, labor, and food costing. Food safety and sanitation are also top priorities, with responsibilities that include enforcing stringent sanitary practices for food handling and maintaining clean kitchen and dining environments. Guest satisfaction is central to the Manager's role, involving proactive response to guest comments and complaints to foster positive relationships and repeat business. The Manager collaborates with the GM on customer, community, and vendor communications to maintain high standards across all touchpoints. Operational duties extend to managing shifts, ensuring security protocols, upholding safety standards to minimize accidents, overseeing beverage programs, and monitoring compliance with laws and ordinances. Additionally, the Manager assumes responsibility for personnel management by directing staff on procedures, participating in hiring and disciplinary processes, and conducting employee orientations. They work with the GM to develop performance standards and conduct regular reviews, while also managing staffing schedules to meet business needs. Community engagement plays a significant role, as the Manager helps build and maintain networks with local businesses, charities, and organizations to strengthen brand presence and drive sales through events and reservations. Accountability is integral to this position, requiring the Manager to keep the GM fully informed on all operational issues and to promptly address problems or suggest alternative actions. This role demands self-discipline, leadership, and excellent communication skills to inspire teamwork and uphold hospitality excellence. Flexibility is essential, with the requirement to work various shifts including weekends, nights, days, and holidays. Applicants should possess a minimum of two years of restaurant management experience, appropriate certifications, and solid knowledge of food and beverage operations, as well as Local Food Group’s standard operating procedures and software tools. Working conditions involve physical demands such as prolonged standing, bending, lifting up to 45 pounds, and operating both kitchen and office equipment. The Manager must be capable of multitasking and managing the pressures inherent in coordinating a diverse range of restaurant activities. Overall, the Manager position offers a challenging and rewarding career opportunity to lead a passionate team while contributing significantly to the success of the restaurant and the broader Local Food Group community.

• Minimum two years of restaurant management experience
• completed RLFG Train the Trainer certifications
• knowledge of Local Food Group SOPs, expectations, software, and point of sale systems
• strong food and beverage knowledge
• excellent communication skills
• ability to motivate staff and lead teams effectively
• capability to multitask under pressure
• ability to manage scheduling and staffing
• ensure compliance with food safety standards
• flexibility to work various shifts including weekends, nights, days, and holidays
• ability to lift and handle physical demands such as standing, bending, and lifting up to 45 pounds
• willingness to work in a fast-paced restaurant environment