Outdoor Dining Manager

About the role

The Outdoor Dining Manager oversees all outdoor restaurant and bar areas, ensuring smooth daily operations, high guest satisfaction, and strong financial performance. This role involves hands‑on supervision, menu planning support, and maintaining sanitation and service standards during peak periods.

Key responsibilities

• Supervise and manage outdoor restaurant and bar staff, covering duties in their absence.
• Maintain service quality, sanitation, and compliance with food‑handling, liquor, and local regulations.
• Monitor staffing levels to meet guest service, operational, and financial objectives.
• Lead the food‑and‑beverage team through coaching, mentoring, and performance monitoring.
• Assist with menu planning, inventory control, and cost‑control initiatives.
• Ensure exceptional customer service and address guest concerns promptly.
• Verify adherence to all relevant laws, policies, and safety standards.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, **or** a 2‑year degree in Hospitality, Food Service Management, or related field with 2 years of experience.
• Proven ability to manage day‑to‑day operations in a restaurant or bar setting.
• Strong interpersonal and communication skills to lead and motivate a team.
• Knowledge of local liquor laws and food safety regulations.

Required skills

• Menu planning
• Staff scheduling
• Inventory management
• Food safety and sanitation standards