Location : Wynwood, Miami

Reports to : General Manager & Assistant General Manager

The Restaurant Manager will be responsible for overseeing all aspects of the restaurant’s operations during its launch and beyond. This role requires a dynamic and results-driven individual to manage the restaurant’s staff, ensure an outstanding guest experience, and contribute to the overall profitability of the business. As a key leader, the Restaurant Manager will coordinate with the General Manager & Assistant General Manager to ensure smooth and efficient operations from the pre-opening phase through the restaurant’s ongoing daily management.

1. Pre-Opening Responsibilities :

   • Lead the setup and preparation of the restaurant for opening, including staffing, inventory, and vendor relationships.
   • Assist in hiring, onboarding, and training staff to deliver excellent service in line with company standards.
   • Ensure all licenses, permits, and health regulations are in compliance with local laws.

2. Daily Operations :

   • Manage staff scheduling, ensure efficient service during peak hours, and adjust staffing levels as needed.
   • Monitor and maintain the highest standards of food quality, service, and cleanliness.
   • Ensure all areas of the restaurant are stocked and organized before opening each day.
   • Resolve any operational challenges quickly and effectively, including handling customer complaints and feedback.

3. Financial Management :

   • Manage the restaurant’s financial performance by overseeing sales, labor, and cost control.
   • Monitor daily sales and labor reports and adjust accordingly to maximize profitability.
   • Collaborate with the General Manager to establish budgets and track key performance metrics (e.g., food costs, labor costs, and profitability).
   • Handle cash management, POS systems, and daily financial reporting.

4. Staff Management & Leadership :

   • Conduct regular staff meetings and training to maintain a positive work environment and continuous improvement.
   • Evaluate staff performance, provide constructive feedback, and address any issues related to discipline or conflict resolution.

5. Customer Experience :

   • Ensure that every guest enjoys a memorable dining experience, providing a warm and welcoming atmosphere.
   • Address customer inquiries, requests, and complaints in a prompt and professional manner.
   • Implement strategies to build customer loyalty and repeat business..

6. Vendor & Inventory Management :

   • Build and maintain strong relationships with vendors and suppliers.
   • Order food, beverages, and supplies to maintain optimal inventory levels, avoiding overstock or shortages.
   • Track inventory levels, reduce waste, and control costs associated with purchasing.

• Bachelor’s degree in Hospitality, Business, or related field (preferred).
• Proven experience in restaurant management required.
• In-depth knowledge of restaurant operations, including FOH and BOH processes.
• Excellent communication, organizational, and multitasking abilities.
• Proficiency in Resy & Toast (POS) systems, inventory management, and financial reporting.
• Strong understanding of health and safety regulations and compliance.
• Ability to work flexible hours, including evenings, weekends, and holidays.

• For more information on Michael Schulson's, Schulson Collective, please visit our website at