Restaurant Manager- Miami Beach

Restaurant Manager

Smith & Wollensky — Miami Beach, Florida

Salary Range: $65,000–$70,000 annually

Join an iconic steakhouse brand in one of the World’s greatest waterside locations and lead a team committed to outstanding food, genuine hospitality, and memorable guest experiences.

Shortly concluding a huge refurbishment and ongoing investment in this flagship property Smith & Wollensky is now seeking an experienced, hospitality-driven Restaurant Manager to join our growing Miami leadership team. This is an exciting opportunity for a polished restaurant professional who thrives in an upscale, high-volume environment and is passionate about creating exceptional guest experiences.

The Restaurant Manager will lead front-of-house operations, develop and motivate the service team, and help maintain the elevated standards for which Smith & Wollensky is known.

Key Responsibilities

• Manage and direct the daily operations of an assigned front-of-house service department.
• Lead all FOH operations in the absence of the General Manager and Assistant General Manager.
• Recruit, interview, hire, train, schedule, coach, counsel, and develop team members.
• Assign and direct work, conduct performance reviews, resolve employee concerns, and administer disciplinary action when appropriate.
• Determine staffing levels based on business needs, manage breaks and shift cuts, and authorize overtime.
• Maintain a visible presence on the dining room floor, engaging with guests and supporting the service team.
• Address guest concerns promptly, professionally, and with sound judgment.
• Support sales-building strategies established by the General Manager and the Company.
• Monitor labor costs and make operational decisions that support both service standards and financial performance.
• Ensure compliance with Company policies and all applicable food safety, sanitation, allergy awareness, responsible alcohol service, OSHA, and employee-relations requirements.
• Effectively use Company systems for point-of-sale, hiring, scheduling, inventory, and labor management.
• Perform the responsibilities of other members of the management team when needed.
• When assigned to the bar department, oversee beverage inventory, ordering, and variance control.