Restaurant Manager (Hourly)

Restaurant Manager Position At Hand Cut Chophouse Scottsdale

Headquartered in Scottsdale, Arizona, Riot Hospitality Group is a premier, national hospitality management company dedicated to evolving the typical restaurant landscape into one that provides unique and meaningful experiences for each and every guest.

Here at RHG, we are passionately focused on transforming restaurant and nightlife hospitality. We have transformed the industry's landscape through pushing the envelope of the typical hospitality experience, while maintaining exceptional customer service. The brands under management include Dierks Bentley's Whiskey Row, El Hefe, Farm & Craft, Hand Cut, Riot House, CAKE, Cottontail Lounge / Living Room / WET Deck, Maya Day+Night, Shiv Supper Club, Kauboi, Allegra, and F / Sixteen.

Our mission is simple : To make every single hospitality experience better than the last. We pride ourselves on doing this through leading by example, and our passion for excellence is derived from a lifetime dedication to learning and a commitment to true hospitality.

Hand Cut Chophouse Scottsdale is currently looking for a talented Restaurant Manager to join our team! This position will report to the General Manager of the location and is anticipated to work 5 shifts per week (30-35 hours).

We're searching for a candidate who can :

• Supervise and coordinate front-of-house activities to ensure efficient and timely service.
• Maintain high standards of service, hospitality, and customer satisfaction by regularly inspecting dining areas, monitoring guest feedback, and addressing any issues promptly.
• Train, mentor, and motivate front-of-house staff, ensuring they adhere to service standards, follow operating procedures, and deliver exceptional guest experiences.
• Assist with scheduling and assigning shifts for FOH personnel, balancing workload and optimizing labor efficiency.
• Manage reservations and seating arrangements to maximize restaurant capacity and ensure optimal guest flow.
• Monitor and control restaurant costs by minimizing waste, implementing cost-saving measures, and conducting regular inventory audits.
• Assist with the development and implementation of marketing and sales initiatives to drive revenue and attract new customers.
• Maintain strict adherence to health and safety regulations, including proper food handling, storage, and sanitation practices.
• Respond promptly and effectively to customer concerns or complaints regarding service, food quality, or overall dining experience.
• Collaborate with kitchen staff and other departments to ensure smooth operations and excellent customer satisfaction.
• Adhere to all brand policies, procedures, and standards.
• Work as a team player and actively contribute to the success of the restaurant.
• Other supportive functions as determined by the supervisor.