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Unit Restaurant Manager Jobs in Oregon (NOW HIRING)

ANCHOR POINT MANAGEMENT GROUP

$18 - $25.89/hr

The Restaurant General Manager (RGM) provides overall leadership and direct supervision for operations of an individual Taco Bell Unit. They are accountable for the organized, efficient, and ...

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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.

Unit Restaurant Manager jobs near you

RESTAURANT MANAGER

Portland, OR • On-site

WKS Restaurant Corporation
1 - 5K employees
Learn more about WKS Restaurant Corporationexternal

Other

This job post has expired 1 day ago. Applications are no longer accepted.

Job description

Restaurant Manager

Listed wages are based on company-wide ranges. Actual earnings will vary based on factors such as: restaurant brand, experience, education, geography, applicable minimum wage, unit volume(s), hours worked & potential overtime pay.

Brand: Denny's

Reports To: General Manager

Job Overview

The Restaurant Manager supports the General Manager in overseeing daily restaurant operations to ensure efficient, compliant, and profitable performance. This role assists with team leadership, guest service, food safety, and operational execution while helping to develop team members and maintain Denny's brand standards. The Restaurant Manager serves as a leader on duty and ensures smooth operations during assigned shifts.

Key Responsibilities

Leadership

  • Support hiring, training, and development of team members.
  • Assist with onboarding and training using company systems and procedures.
  • Provide coaching and feedback to team members to support performance and accountability.
  • Promote a professional, inclusive, and respectful work environment.
  • Demonstrate WKS Values: Integrity, Loyalty, Winning, Service, and Teamwork.
  • Support a positive culture focused on teamwork, retention, and guest service.

Operations Management

  • Assist in overseeing daily restaurant operations including dining room, kitchen, and service areas.
  • Support scheduling, staffing, and labor deployment based on business needs.
  • Execute opening and closing procedures, including security and cash handling protocols.
  • Monitor food preparation, service flow, and operational efficiency.
  • Ensure compliance with Denny's brand standards, food safety requirements, and operational procedures.
  • Assist with inventory, ordering, and operational reporting.
  • Work stations during peak business periods and as needed to maintain service levels.

Guest Service

  • Ensure guests receive prompt, friendly, accurate, and high-quality service.
  • Address and resolve guest concerns professionally and promptly.
  • Support guest satisfaction through coaching and reinforcement of service standards.
  • Maintain a visible presence in the dining room to support guest experience.
  • Communicate effectively with guests, team members, and management.

Financial Support

  • Assist in managing restaurant financial performance, including labor and cost controls.
  • Support execution of plans to meet or exceed sales and profit goals.
  • Follow cash handling, deposit, and reconciliation procedures.
  • Support inventory control and waste reduction efforts.

Compliance

  • Ensure compliance with all federal, state, and local regulations.
  • Support food safety, sanitation, and health department standards.
  • Ensure required certifications, training, and documentation are maintained.
  • Enforce company policies, including timekeeping and workplace conduct.
  • Report employee relations concerns to the General Manager or District Leader as required.

Cleaning & Facility Standards

  • Maintain a clean, safe, and organized restaurant environment including dining room, kitchen, restrooms, and exterior areas.
  • Ensure cleaning schedules and sanitation procedures are followed consistently.
  • Perform and assign cleaning tasks including, but not limited to, sweeping, mopping, sanitizing surfaces, removing trash, cleaning restrooms, and any other cleaning or side work tasks assigned by management.

Physical Requirements & Work Environment

Physical Activity

  • Standing, walking, bending, stooping, twisting, reaching, and grasping.
  • Writing, filing documents, and working at a computer.
  • Lifting, carrying, pushing, and pulling objects.
  • Communicating with guests, team members, and management.
  • Use of POS systems, kitchen equipment, and restaurant technology, as permitted by applicable state age requirements.

Physical Requirements

  • Standing and walking for extended periods (majority of the shift).
  • Lifting and carrying ranges:
  • 010 lbs: Frequent
  • 1125 lbs: Occasional to Frequent
  • 2650 lbs: Occasional with assistance
  • 5175 lbs: Seldom; team-lift only
  • Pushing and pulling approximately 1040 lbs of force occasionally.
  • Frequent use of hands for equipment operation, food handling, and administrative tasks.

Work Environment

  • Work performed in restaurant dining room, kitchen, and service areas.
  • Exposure to heat, cooking equipment, noise, wet or slippery surfaces, and cleaning chemicals.
  • Fast-paced, full-service environment with continuous guest interaction.
  • Variable schedules including mornings, evenings, weekends, and holidays based on business needs.

Cognitive Demands (ADA/FEHA-Compliant)

  • Ability to maintain focus in a fast-paced, high-volume environment.
  • Ability to multi-task and prioritize competing demands.
  • Ability to make timely decisions and solve operational and guest issues.
  • Ability to support leadership, coach team members, and enforce standards.
  • Ability to manage guest interactions and service recovery professionally.
  • Ability to adapt to changing business conditions and operational needs.
  • Ability to maintain regular and predictable attendance.

Requirements

  • Minimum of 12 years of restaurant or supervisory experience preferred.
  • High school diploma or equivalent required; college coursework preferred.
  • Strong communication, leadership, and problem-solving skills.
  • Knowledge of restaurant operations and food safety practices.
  • ServSafe certification required (or ability to obtain).
  • Proficiency with POS systems and basic computer applications.
  • Ability to work flexible schedules including nights, weekends, and holidays.
  • Reliable transportation and ability to support nearby restaurant locations as needed.

This document describes the job and its traditional physical, cognitive, and environmental demands. It does not describe the abilities of any individual employee.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position.

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