Restaurant Manager

Papi Steak (Miami), a Groot Hospitality venue, employs team members who demonstrate a passion for hospitality and dedication to company values and guest service. We are a diverse organization that provides the opportunity to excel in a fast-paced dynamic environment. We are always seeking driven individuals who embrace our commitment to delivering remarkable guest experiences and contributing to company success. At Papi Steak, we offer meaningful career opportunities that balance professional development with work/life harmony, creating a rewarding path in hospitality.

As a Restaurant Manager, you will lead the daily operations of the restaurant and inspire a team dedicated to delivering exceptional guest experiences. You’ll cultivate a positive, high-performing work environment, motivating team members to consistently exceed expectations. In this role, you’ll drive both service excellence and business results, implementing strategies to increase sales, manage costs, and uphold the restaurant’s reputation for quality and hospitality. Your leadership will ensure every guest leaves with a memorable dining experience and every team member feels empowered to succeed.

Due to the nature of our business, this position is required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

• Hires and trains restaurant staff.

• Organizes and oversees the staff schedules.

• Conducts performance evaluations that are timely and constructive.

• Handles discipline and termination of employees in accordance with restaurant policy.

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.

• Ensures customer satisfaction with all aspects of the restaurant and dining experience.

• Handles customer complaints, resolving issues in a diplomatic and courteous manner.

• Ensures compliance with alcoholic beverage regulations.

• Estimates food and beverage costs.

• Manages inventory and purchases food and supplies.

• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.

• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.

• Collaborates with chefs to develop appetizing menus.

• Maintains sales records and tracks cash receipts.

• Prepares and submits operations reports and other documentation requested by the regional manager.

• Performs other duties as assigned.

The requirements for this position include but are not limited to:

• Strong supervisory and leadership skills.

• Excellent interpersonal skills with a focus on customer service.

• Excellent time management skills.

• Excellent organizational skills and at tention to detail.

• Familiarity with food handling, safety, and other restaurant guidelines.

• Proficient with Microsoft Office Suite or related software.

• High school diploma or equivalent required.

• Previous restaurant experience required; management experience preferred.

• Successful completion of corporate training program required.

E ducation & Experience:

• A minimum of 3-5 years’ experience in a restaurant management position.

• Experience in resolving customer issues/complaints as well as overall excellent customer service required.

• Solid time management, organization, and prioritization skills.

• Proven ability to effectively build and foster a team environment.

• Ability to make decisions in a fast-paced environment.

• Ability to effectively communicate verbally and non-verbally with others.

• Ability to work with all personality types even in adverse situations.

• Ability to prioritize, anticipate situations, and take quick action.

• Ability to manage multiple projects and recommend/implement effective solutions.

• Demonstrated commitment to customer service.

• Excellent problem solving/decision making skills.

• Ability to work independently and proactively in a fast-paced environment.