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Unit Restaurant Manager Jobs in Arizona (NOW HIRING)

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Unit Restaurant Manager information

What is a unit restaurant manager?

Unit Restaurant Managers are professionals responsible for overseeing the daily operations of a single restaurant location. Their duties include managing staff, ensuring customer satisfaction, maintaining food quality and safety standards, and handling administrative tasks such as budgeting and inventory control. They play a key role in hiring and training employees, implementing company policies, and achieving financial goals set by upper management. A successful Unit Restaurant Manager combines strong leadership, organizational, and communication skills to create a positive dining experience and drive business success.

How does a unit restaurant manager typically balance administrative duties with on-the-floor leadership?

As a Unit Restaurant Manager, you'll often find yourself splitting time between handling administrative tasks—such as scheduling staff, managing inventory, and reviewing financial reports—and being present on the restaurant floor to oversee service quality, resolve customer issues, and motivate your team. Effective managers usually establish daily routines that allocate specific times for paperwork while remaining flexible to address operational needs as they arise. This dual focus ensures smooth operations, fosters a positive team environment, and helps maintain high standards of customer service.

What are the key skills and qualifications needed to thrive as a unit restaurant manager, and why are they important?

To thrive as a Unit Restaurant Manager, you need a solid background in hospitality management, food safety knowledge, and experience overseeing restaurant operations, often supported by a relevant degree or certification. Familiarity with point-of-sale (POS) systems, inventory management software, and scheduling tools is typically required. Outstanding leadership, problem-solving abilities, and excellent interpersonal skills set top performers apart in this role. These skills and qualities are crucial for ensuring smooth operations, high customer satisfaction, and effective team management in a fast-paced environment.

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

AspectUnit Restaurant ManagerRestaurant Supervisor
CredentialsHigh school diploma; some roles prefer hospitality management certificationHigh school diploma; relevant experience often valued
Work EnvironmentOversees entire restaurant operations, manages staff, handles customer serviceSupervises staff, ensures service quality, assists with daily operations
Employer & Industry UsageCommonly employed in restaurants, cafes, and food service chainsFound in similar settings, often as a frontline supervisory role

The main difference is that a Unit Restaurant Manager has broader responsibilities, including managing overall operations, staff, and customer satisfaction, while a Restaurant Supervisor focuses more on supervising staff and ensuring service quality. The Manager role typically requires more experience and sometimes certifications, whereas the Supervisor role is more entry-level or mid-level. Both roles are essential in restaurant settings and often work closely together to ensure smooth operations.

What cities in Arizona are hiring for Unit Restaurant Manager jobs?

Cities in Arizona with the most Unit Restaurant Manager job openings:

Unit Restaurant Manager jobs near you

Assistant Restaurant Manager - Full Time

Williams, AZ • On-site

Internal Career Site
See more jobs at Internal Career Siteexternal

Full-time

Medical, Dental, Vision, PTO

Re-posted 8 days ago

Job description

Overview

Join our Food & Beverage team the Grand Canyon Railway and Hotel!

Located in Williams, Arizona, the historic Grand Canyon Railway and Hotel is the place to get your career on the right track! Open year-round, the Grand Canyon Railway operates scenic train rides, a full-service restaurant, pub, retail shops, and 3-diamond hotel. No matter what your job is, you will play an essential role in providing warm and friendly hospitality to all our guests.

We're hiring- all aboard for a fun and exciting job!

Job Summary:

Under the direction of the Restaurant Manager, this position is responsible for assisting with floor supervision and overseeing the daily operation of Fred Harvey Restaurant and Spenser's Pub.  This includes all aspects of guest service, cleanliness of the restaurant facilities, and building employee relationships. In addition, this position supports the Restaurant Manager with advanced administrative responsibilities including using Kronos, accurately logging invoices; and tracking uniform usage.

The Details:

Position Type: Full-Time, Year-Round

Benefits and Perks:

  • Generous benefit program including medical, dental, and vision coverage, paid time off, and more!
  • Free event tickets.
  • Exclusive retail and dining discounts at GCR and other Xanterra properties.
  • The adventure of a lifetime!
Responsibilities
  • Fully understand and support Xanterra's Mission Statement culteral pillars, Community commitment, and Core Values.
  • Responsible for assisting in overseeing the daily operation of the Fred Harvey Restaurant and Spenser's Pub to maximize profitability, minimize legal liability, and conform to the regulations of Coconino Health Department and Arizona Liquor Laws.
  • Responsible for effective enforcement of all Xanterra and Grand Canyon Railway food and beverage hospitality standards, procedures, policies, and environmental programs.
  • Responsible for compliance with all health and safety regulations and enforcing sanitary practices for food handling, general cleanliness, and maintenance of dining and food service areas. Responsible for reporting all maintenance repair requests promptly.
  • Support F&B Corporate Xanterra University, TIPS & Serv-Safe classes by scheduling staff and assisting in conducting assigned classes. Review tracking of front-of-house (FOH) staff to comply with TIPS and Arizona Liquor Law.
  • Perform duties related to opening/closing Fred Harvey Restaurant and Spenser's Pub
  • Under the direction of the Director F&B and working with the Restaurant Manager, reviews and monitors expenditures to ensure that business unit(s) conform to budget limitations. Records daily sales and labor costs on the "Actuals" spreadsheet to monitor labor costs.
  • Co-responsible with the back of the house (BOH) Manager for the efficient buffet set-up, maintenance and breakdown under the current timetable. Following staffing guides for FOH and sets up sections for the meal period. Working with the Restaurant manager, make necessary adjustments based on staffing absences and last-minute changes such, as an increase in bus counts.
  • Responsible for conducting daily "Service Briefings" and training staff: on proper evacuation procedures and how to execute plan timely, wine and beer selections, etc.
  • Ensure all guest complaints (food quality and service) and employee concerns/issues are investigated, resolved, and handled professionally; follow up with the Restaurant Manager and Director F&B.
  • Perform periodic walk-throughs in the dining room and business unit(s); working closely with all BOH Managers to look at all areas of food service to ensure food quality, consistency, presentation, cleanliness, and safety are maintained. Participate in quarterly F&B audits to determine areas and/or processes that may have opportunities for improvement.
  • Complete required alcohol awareness and food safety certifications.
  • Responsible for completing accident reports thoroughly and communicating with the Risk Manager as soon as possible, following up with the Restaurant Manager and Director of F&B.
  • Ensure staff members adhere to all grooming and uniform standards; meeting the appearance standards as outlined in the Xanterra/GCR Employees Handbook and departmental guidelines.
  • Ensure proper accounting procedures are in place and are enforced for checkouts, voids, comps, spec sheets special event billing, and tours., responsible for FOH general invoices, coding; and tracking for non-foods and beverages.
  • Ensure all side work duties are communicated, assigned, enforced, and completed.
  • Ensure that staff is adhering to and in compliance with all prescribed Company, statutory/regulatory policies and procedures regarding worker safety (OSHA), food handling requirements, the sale of alcoholic beverages, vehicle operation and risk
  • Ensure that staff is adhering to all Ecologix-prescribed Environmental Management Systems (EMS) policies and corporate commitments to maintain ISO 14001 goals and guidelines
  • Responsible for coaching and mentoring staff to a level of acceptable work performance. When necessary, confer with the Restaurant Manager and Directory F&B to provide the necessary written documentation for an employee's evaluation, corrective action reports, and/or accident/injury reports.
  • Responsible for completing the weekly manager schedules and scheduling of employees as required to meet business needs; review with Director F&B to ensure schedules meet labor budget and guest demands.
  • Assist with completing hourly staff annual evaluations in a timely fashion; review with Director F&B. Assist with periodic informal evaluations (HIGS) on FOH staff members on a bi-annual basis.
  • Responsible for administering disciplinary actions fairly and consistently with the approval of the Director of F&B and General Manager of resort Operations.
  • Responsible for reviewing and daily approval of all FOH employees through Kronos.
  • Responsible for good interpersonal skills to ensure intelligent and professional communications with internal and external guests and all levels of staff within the organization
  • Co-responsible for placing liquor, wine & beer orders promptly.
  • Follow up daily on the Company environmental program (Ecologix) ensuring adherence to the recycling program and education of staff employees.
  • Other duties as assigned.
Qualifications
  • Three (3) years of previous food service management experience with a thorough knowledge of the food and beverage industry.
  • Proficient in Microsoft Office software programs (Word and Excel) to communicate effectively; to approve Kronos and enter comps and voids when necessary.
  • A degree in hotel/restaurant management is desirable. Will consider a combination of practical experience and education as an alternative is preferred.
  • Bi-lingual (English/Spanish) language skills is preferred. 

Physical Requirements:

  • While performing the duties of this job, the employee is:
  • Constantly standing, walking, twisting, using eye/hand coordination, manual dexterity, handling, wrist motion, bending/ stooping.
  • Frequently carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 50lbs.
  • Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 100lbs.
  • Constantly listening, hearing, seeing, and speaking.
  • Will be required to stand and walk for long periods of time on cement floors and to occasionally walk on uneven surfaces.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.

Employment Type: OTHER

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