Outdoor Dining Manager

About the role

The Outdoor Dining Manager oversees all operations of the outdoor restaurant and bar areas, ensuring seamless service during peak periods. This full‑time role combines hands‑on floor support with strategic planning to enhance guest satisfaction and drive financial performance.

Key responsibilities

• Supervise daily restaurant and bar operations, stepping in on the floor when needed.
• Maintain high sanitation and food safety standards across all outdoor service areas.
• Assist with menu planning and coordinate with kitchen staff to ensure quality and consistency.
• Monitor staffing levels, schedule employees, and ensure compliance with local labor and liquor laws.
• Lead, coach, and develop the food‑and‑beverage team, fostering a collaborative work environment.
• Track financial metrics, control costs, and implement initiatives to improve profitability.
• Ensure all staff are trained on safety, sanitation, and regulatory requirements.

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 a team in a fast‑paced restaurant or bar setting.
• Strong understanding of sanitation standards, food handling, and local liquor regulations.

Required skills