Restaurant Manager $65K + Bonus

Location: Corvallis, OR

A vibrant full-service restaurant with a lively bar, offering elevated dining experiences, craft cocktails, and a welcoming atmosphere in the heart of Corvallis.

Employment Type: Full-Time

Salary: $60,000 - $65,000 per year, plus performance-based bonus (up to 10-15% of base salary)

Benefits: Comprehensive health insurance, dental and vision coverage, paid time off, employee discounts, retirement plan with matching, and opportunities for professional development.

Job Summary

We are seeking an experienced and dynamic Restaurant Manager to lead our full-service restaurant and bar operations in Corvallis, OR. As a key member of our leadership team, you will oversee daily activities, ensure exceptional guest experiences, and drive team performance in a fast-paced environment. If you have a passion for hospitality, strong leadership skills, and expertise in managing both dining and bar services, we want to hear from you!

Key Responsibilities

• Manage day-to-day restaurant and bar operations, including opening/closing procedures, staff scheduling, and inventory control.
• Lead, train, and motivate a team of servers, bartenders, hosts, and kitchen staff to deliver outstanding service and uphold brand standards.
• Monitor food and beverage quality, ensuring compliance with health, safety, and sanitation regulations.
• Handle guest interactions, resolve complaints, and foster a positive dining atmosphere to build repeat business.
• Oversee bar operations, including cocktail menu development, liquor inventory, and compliance with alcohol service laws.
• Analyze financial reports, control costs, and implement strategies to meet sales targets and profitability goals.
• Collaborate with the executive team on marketing initiatives, events, and menu updates.
• Maintain a safe, clean, and welcoming environment for both guests and staff.

Qualifications

• Minimum 3-5 years of experience in restaurant management, preferably in a full-service setting with bar operations.
• Proven track record of leading teams in high-volume environments.
• Strong knowledge of food and beverage trends, inventory management, and POS systems.
• Excellent communication, problem-solving, and interpersonal skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• ServSafe certification (or equivalent) and alcohol service training required.
• Bachelor's degree in hospitality management or related field preferred, but not mandatory.
• Must be authorized to work in the U.S.