Job Description
Restaurant Manager Viron Rondo Osteria Viron Rondo Osteria is seeking an experienced, driven, and hospitality-focused Restaurant Manager to lead our team and oversee the daily operations of our high-volume restaurant. This leadership role is ideal for someone passionate about hospitality excellence, team development, operational efficiency, and delivering exceptional guest experiences. Viron Rondo Osteria is one of Connecticut’s premier dining destinations, located in Cheshire, CT. Known for its high-volume, upscale casual dining experience, award-winning food, craft cocktails, beautiful patio, and professional service, Viron Rondo Osteria has built a strong reputation as a landmark restaurant in the region. As we continue to grow, Viron Rondo Osteria is preparing for an exciting new phase of expansion. Our plans include enhancing the guest experience, expanding our outdoor dining and event capabilities, and continuing to invest in our property, facilities, and long-term operations. This growth will create new opportunities for motivated, dependable team members who want to be part of a successful and evolving restaurant. Our team operates in a fast-paced, hospitality-driven environment where quality, consistency, and guest satisfaction are the top priorities. We are looking for people who take pride in their work, work well as part of a team, and want to grow with one of Connecticut’s most recognized dining destinations. The Restaurant Manager is responsible for overseeing all aspects of restaurant operations, including front-of-house and back-of-house management, staffing, financial performance, guest satisfaction, and overall business success. The ideal candidate is a hands-on leader with strong communication skills, excellent organizational abilities, and a deep understanding of restaurant operations and hospitality standards. Key Responsibilities Supervise and coordinate all restaurant operations, including front-of-house and back-of-house activities Recruit, train, mentor, and manage staff and management teams Oversee scheduling, performance evaluations, coaching, and disciplinary actions Ensure exceptional guest service and handle customer concerns professionally Monitor food and beverage quality to maintain company standards Manage inventory, ordering, labor costs, and operational expenses Develop and implement operational policies and procedures Ensure compliance with all health, safety, and sanitation regulations Prepare and analyze financial reports, budgets, and forecasts Achieve sales, profitability, and operational goals Collaborate with kitchen leadership on menu development and specials Oversee private events, catering operations, and guest engagement initiatives Maintain the cleanliness and organization of the restaurant, office, and exterior grounds Participate in marketing, advertising, social media, menu design, and public relations efforts Identify and address maintenance and repair concerns promptly Lead, mentor, and support all managers while overseeing projects and daily responsibilities Qualifications Strong leadership and team management skills Excellent communication and conflict-resolution abilities Strong organizational and time-management skills Knowledge of current food and beverage trends and industry best practices Experience with restaurant management software and TOAST POS systems Ability to thrive in a fast-paced, high-pressure environment Strong financial acumen with the ability to analyze and interpret business data Professional demeanor and commitment to hospitality excellence Expectations Expected schedule: up to 55 hours per week, 5 days per week (schedule may fluctuate during holidays and vacation periods) Professional business casual attire required Managers are expected to represent Viron Rondo Osteria professionally both on and off property Professional boundaries with staff are expected at all times Compensation: Salary - Annually $80,000.00 plus Schedule: The company expects: weekends most holidays long shifts limited time-off flexibility, closed Thanksgiving and Christmas. Vacation: 1 week after a full year must request 1 month ahead discouraged from booking travel before approval preferred vacation months are only January–April and November Other months require additional approval Health insurance: We contribute 50% of the