Xperience Restaurant Group (XRG)
Restaurant Manager -El Torito
Xperience Restaurant Group (XRG), West Covina, California, United States, 91790
Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities!
At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable experiences. If you're one of those individuals, we invite you to join our XRG Team.
Why XRG? Here’s a Taste of What We Offer:
Competitive Pay and Partner Perks: The range for this position is $68,000–$78,000 depending on experience.
Unique Culture: Our core values set us apart, making the XRG culture truly unmatched.
Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match*.
Company‑Paid Life Insurance.
Career Growth Opportunities: We promote from within.
Professional Development Reimbursement Program.
Employee Referral Program.
Safety & Compliance Incentives.
Free Food: Monthly Meal Card allowances to use at any of our locations/brands.
Time Off: Paid vacation time.
Sick Time (in eligible states).
Financial Well‑Being: Exclusive Credit Union Benefits.
Partner Perks: Discounted rates on theme parks, travel, apparel, sports tickets, and more.
Life Beyond Work: Additional benefits such as pet insurance, legal services, and more.
Purpose The Restaurant Manager is responsible for overseeing and directing the seamless running of the restaurant and supervising all team members. When the General Manager is off duty, the Restaurant Manager takes the lead, ensuring efficient service while meeting all financial and statutory requirements.
Duties & Responsibilities
Coach, develop, and lead by example.
Ensure staff are properly equipped with the tools needed to complete their tasks.
Touch tables to ensure guest satisfaction.
Recognize and cultivate repeat business from regular guests.
Create an environment of trust and mutual respect.
Maintain the highest standards of food and beverage quality, guest service, cost control, and consistency of service.
Manage staffing levels and controllable costs in line with budget.
Ensure private events, catering, and banquets are executed successfully.
Adhere to company cash‑handling procedures.
Ensure all equipment is clean and in excellent working condition.
Complete nightly logs and manager reports.
Oversee the entire lifecycle of all team members, including hiring, training, coaching, counseling, skill development, and terminations.
Provide guests with accurate information on menu items, pricing, and allergens.
Respond to guest concerns and complaints, resolving errors while maintaining a positive attitude.
Possess a complete understanding of the employee handbook and adhere to its regulations.
Comply with all safety and health department procedures and all state and federal liquor laws.
Maintain company safety and sanitation standards.
Ensure proper checkout procedures.
Assist and/or complete additional tasks as assigned.
Qualifications & Skills
High School Diploma or equivalent required.
Bachelor’s Degree preferred.
Proof of eligibility to work in the United States.
Valid Driver’s License.
21+ years of age.
Possession of or ability to possess all state‑required work cards.
Minimum of two (2) years related experience.
Proficient in Windows MS Office, Open Table, Outlook.
Knowledge of profitability analysis, budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls.
Knowledge of state and local liquor, labor, and health code regulations.
Experience with POS systems and back‑office reporting systems.
Familiarity with beer and spirits.
Proper lifting techniques.
Guest relations.
Sanitation and safety.
Safe alcohol service.
Full‑service restaurant operations.
Effective verbal and written communication in English.
Working Conditions
Small to medium office or shared workspace.
Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors.
Work in an environment with varying levels of noise, crowds, and smoke.
Fast‑paced, high‑volume, full‑service restaurant.
Varied shifts including days, nights, weekends, and holidays.
Physical Requirements
Ability to walk and stand for long periods of time.
Ability to use hands to handle, control, or feel objects, tools, or controls.
Ability to repeat the same movements for extended periods.
Ability to understand spoken language, speak clearly, and push or lift up to 50 lbs.
Ability to reach, climb stairs, balance, stoop, kneel, crouch, or crawl.
DISCLAIMER This job description is a summary of duties, which the Restaurant Manager is expected to perform. It is not an all‑inclusive list and can be modified at any time with or without notice.
Job Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industry: Restaurants
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Why XRG? Here’s a Taste of What We Offer:
Competitive Pay and Partner Perks: The range for this position is $68,000–$78,000 depending on experience.
Unique Culture: Our core values set us apart, making the XRG culture truly unmatched.
Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match*.
Company‑Paid Life Insurance.
Career Growth Opportunities: We promote from within.
Professional Development Reimbursement Program.
Employee Referral Program.
Safety & Compliance Incentives.
Free Food: Monthly Meal Card allowances to use at any of our locations/brands.
Time Off: Paid vacation time.
Sick Time (in eligible states).
Financial Well‑Being: Exclusive Credit Union Benefits.
Partner Perks: Discounted rates on theme parks, travel, apparel, sports tickets, and more.
Life Beyond Work: Additional benefits such as pet insurance, legal services, and more.
Purpose The Restaurant Manager is responsible for overseeing and directing the seamless running of the restaurant and supervising all team members. When the General Manager is off duty, the Restaurant Manager takes the lead, ensuring efficient service while meeting all financial and statutory requirements.
Duties & Responsibilities
Coach, develop, and lead by example.
Ensure staff are properly equipped with the tools needed to complete their tasks.
Touch tables to ensure guest satisfaction.
Recognize and cultivate repeat business from regular guests.
Create an environment of trust and mutual respect.
Maintain the highest standards of food and beverage quality, guest service, cost control, and consistency of service.
Manage staffing levels and controllable costs in line with budget.
Ensure private events, catering, and banquets are executed successfully.
Adhere to company cash‑handling procedures.
Ensure all equipment is clean and in excellent working condition.
Complete nightly logs and manager reports.
Oversee the entire lifecycle of all team members, including hiring, training, coaching, counseling, skill development, and terminations.
Provide guests with accurate information on menu items, pricing, and allergens.
Respond to guest concerns and complaints, resolving errors while maintaining a positive attitude.
Possess a complete understanding of the employee handbook and adhere to its regulations.
Comply with all safety and health department procedures and all state and federal liquor laws.
Maintain company safety and sanitation standards.
Ensure proper checkout procedures.
Assist and/or complete additional tasks as assigned.
Qualifications & Skills
High School Diploma or equivalent required.
Bachelor’s Degree preferred.
Proof of eligibility to work in the United States.
Valid Driver’s License.
21+ years of age.
Possession of or ability to possess all state‑required work cards.
Minimum of two (2) years related experience.
Proficient in Windows MS Office, Open Table, Outlook.
Knowledge of profitability analysis, budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls.
Knowledge of state and local liquor, labor, and health code regulations.
Experience with POS systems and back‑office reporting systems.
Familiarity with beer and spirits.
Proper lifting techniques.
Guest relations.
Sanitation and safety.
Safe alcohol service.
Full‑service restaurant operations.
Effective verbal and written communication in English.
Working Conditions
Small to medium office or shared workspace.
Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors.
Work in an environment with varying levels of noise, crowds, and smoke.
Fast‑paced, high‑volume, full‑service restaurant.
Varied shifts including days, nights, weekends, and holidays.
Physical Requirements
Ability to walk and stand for long periods of time.
Ability to use hands to handle, control, or feel objects, tools, or controls.
Ability to repeat the same movements for extended periods.
Ability to understand spoken language, speak clearly, and push or lift up to 50 lbs.
Ability to reach, climb stairs, balance, stoop, kneel, crouch, or crawl.
DISCLAIMER This job description is a summary of duties, which the Restaurant Manager is expected to perform. It is not an all‑inclusive list and can be modified at any time with or without notice.
Job Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industry: Restaurants
#J-18808-Ljbffr