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Restaurant Service Manager Jobs in Santa Rosa, CA

Burger King-2534-Napa

Restaurant General Manager

Napa, CA · On-site

$23.63 - $29/hr

This position is responsible for cost control, customer service, restaurant and employee appearance ... Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures ...

Appellation Healdsburg

Reservations Agent

Healdsburg, CA · On-site

$21/hr

... service that reflects the region's genuine hospitality. As a Reservations Agent, you will be the central hub for all guest communications, managing hotel reservations, restaurant bookings, in-room ...

AMF

Restaurant & Operations Manager

Petaluma, CA · On-site

$27 - $31/hr

Overview The Role As a Restaurant and Operations Manager, you will lead food and beverage, bar, and ... Drive revenue through sales-focused service, upselling, guest engagement, and event support

sweetgreen

Restaurant Shift Manager

Santa Rosa, CA

$23.69/hr

Keep service running smoothly by managing pace, priorities, and execution across the floor * Jump ... Want to grow into restaurant management and long-term leadership roles * Take pride in being ...

Gott's

Front of House - Cashier

Napa, CA · On-site

$16.90 - $21.45/hr

The Front of House Associate is responsible for providing exceptional customer service to our guests, warmly welcome them to the restaurant, take orders, provide cleaning support to the lobby, manage ...

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All JobsRestaurant Service JobsRestaurant Service Manager JobsRestaurant Service Manager Jobs in Santa Rosa, CA

Restaurant Service Manager information

See Santa Rosa, CA salary details

$34.4K

$61.2K

$91.3K

How much do restaurant service manager jobs pay per year?

As of Aug 7, 2026, the average yearly pay for restaurant service manager in Santa Rosa, CA is $61,226.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,200.00 and $70,500.00 per year, depending on experience, location, and employer.

What are some common challenges faced by restaurant service managers, and how can they be addressed?

Restaurant Service Managers often encounter challenges such as managing high staff turnover, ensuring consistent customer service, and handling peak dining hours. Addressing these issues involves fostering a positive work environment, providing regular training and feedback, and implementing efficient scheduling practices. Building strong communication among the team and staying adaptable during busy periods are also key strategies for maintaining smooth operations and customer satisfaction.

What is the difference between Restaurant Service Manager vs Restaurant Supervisor?

AspectRestaurant Service ManagerRestaurant Supervisor
CredentialsExperience in hospitality, customer service skills, sometimes certifications in food safetySimilar experience, often entry-level supervisory training
Work EnvironmentOversees entire restaurant operations, manages staff, handles customer issuesSupervises daily service, assists staff, ensures smooth service flow
Employer & Industry UsageUsed in restaurants, hotels, catering servicesCommon in restaurants, cafes, hospitality venues
Search & Comparison IntentPeople comparing managerial roles in restaurant serviceIndividuals seeking supervisory roles in food service

The Restaurant Service Manager typically holds a broader managerial role, overseeing overall restaurant operations, staff management, and customer satisfaction. The Restaurant Supervisor focuses more on daily service supervision and assisting staff during shifts. Both roles require hospitality experience, but the manager position usually demands more experience and responsibilities.

What are the key skills and qualifications needed to thrive as a restaurant service manager?

To thrive as a Restaurant Service Manager, you need strong leadership, operational management, and customer service skills, typically supported by experience in hospitality and sometimes a relevant degree or certification. Familiarity with restaurant POS systems, inventory management software, and health and safety regulations is essential. Exceptional communication, conflict resolution, and team-motivation abilities help you stand out in this role. These skills ensure smooth daily operations, satisfied guests, and a productive work environment, which are crucial for restaurant success.

What does a restaurant service manager do?

A Restaurant Service Manager oversees the daily operations of a restaurant's front-of-house staff, ensuring excellent customer service and smooth workflow. They handle staff scheduling, train new employees, resolve customer complaints, and work to maintain high standards of food safety and cleanliness. Additionally, they collaborate with kitchen and management teams to improve service quality and efficiency, aiming to create a positive dining experience for guests.
What are popular job titles related to Restaurant Service Manager jobs in Santa Rosa, CA? For Restaurant Service Manager jobs in Santa Rosa, CA, the most frequently searched job titles are:
What job categories do people searching Restaurant Service Manager jobs in Santa Rosa, CA look for? The top searched job categories for Restaurant Service Manager jobs in Santa Rosa, CA are:
What cities near Santa Rosa, CA are hiring for Restaurant Service Manager jobs? Cities near Santa Rosa, CA with the most Restaurant Service Manager job openings:
Restaurant Service Manager jobs near you
Infographic showing various Restaurant Service Manager job openings in Santa Rosa, CA as of August 2026, with employment types broken down into 1% As Needed, 74% Full Time, 22% Part Time, 1% Temporary, and 2% Contract. Highlights an 90% Physical, 1% Hybrid, and 9% Remote job distribution, with an average salary of $61,226 per year, or $29.4 per hour.

Restaurant General Manager

Burger King - 7766 - Redwood Drive

Rohnert Park, CA

$23.63 - $29/hr

Full-time

Re-posted 15 days ago

Job description

To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. 


ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: 
  • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints. 
  • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies. 
  • Develops and maintains an acceptable level of sales. Utilizes local store marketing. 
  • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system. 
  • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume. 
  • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook. 
  • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards. 
  • Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements. 
  • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters. 
  • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed. 
  • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies. 
  • Performs all administrative paperwork as required. 

QUALIFICATIONS: 
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. 

RESOLVE 
It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry. 

EDUCATION and/or EXPERIENCE 
High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. 

COMMUNICATION SKILLS 
Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. 

MATHEMATICAL SKILLS 
Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). 

REASONING ABILITY 
To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. 

FLEXIBILITY 
Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. 

LEADERSHIP 
Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. 

COMPUTER SKILLS 
To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. 

COMPENSATION 
Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 

BACKGROUND CHECK 
Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. 

WORK ENVIRONMENT 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

EQUIPMENT 
Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 

ENVIRONMENTAL CONDITIONS 
  • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. 
  • The employee is subject to both environmental conditions; work activities occur both inside and outside. 
  • The employee is subject to extreme cold temperatures below 32 degrees for periods of time. 
  • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. 
  • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. 

PHYSICAL DEMANDS: 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.