Main Manager

Believe You Me's & Beemans Corner | Restaurant Operations

Position Overview

The Main Manager oversees restaurant operations, inclusive of staff orientation and HR onboarding, maintenance, service, guest and staff satisfaction, and creative momentum for the business. While the Executive Chef is the primary manager for all BOH staff, ranking above the Main Manager in issues regarding BOH staff performance, the Main Manager will assist and aid the Executive Chef in this role as needed. The Main Manager is the primary manager for all restaurant Front of the House staff. While the Hotel Director of Food & Beverage will broadly oversee restaurant operations as part of the Hotel as a company, Hotel Director of Food & Beverage responsibilities should be kept to a minimum regarding the restaurant because of the effectiveness of the Main Manager.

The Main Manager is responsible for creating and maintaining a cohesive, professional, guest-focused restaurant operation across all food and beverage outlets. This position requires a hands-on leader who can balance daily operational execution with long-term business development, staff engagement, financial accountability, and the overall vision of each restaurant concept.

Key Responsibilities

Restaurant Operations & Leadership

• Oversee the daily operations of all assigned restaurant and food and beverage outlets.

• Establish and maintain operational standards, procedures, and expectations across all outlets.

• Ensure consistent execution of service standards, opening and closing procedures, cleanliness, organization, and overall presentation.

• Maintain operational readiness, including equipment, facilities, supplies, and maintenance needs.

• Identify operational inefficiencies and implement solutions that improve service, workflow, and profitability.

• Maintain clear communication between restaurant leadership, the Executive Chef, hotel leadership, and ownership.

• Exercise independent judgment and decision-making authority regarding routine restaurant operations.

Front of House Management

• Serve as the direct manager and primary point of accountability for all Front of House employees.

• Recruit, interview, hire, train, coach, and develop FOH team members.

• Coordinate employee orientation and HR onboarding in partnership with the appropriate hotel and HR personnel.

• Develop and manage FOH schedules to ensure appropriate staffing levels and labor efficiency.

• Establish performance expectations and conduct regular employee feedback and evaluations.

• Address attendance, performance, conduct, and disciplinary matters in accordance with company policies.

• Develop a positive, accountable, and team-oriented working environment.

Guest Experience & Service Standards

• Maintain a consistent and elevated guest experience across all restaurant concepts.

• Regularly evaluate service execution and identify opportunities for improvement.

• Personally engage with guests, address concerns, and resolve service issues professionally.

• Establish a culture of hospitality, attentiveness, and genuine guest engagement.

• Monitor guest feedback and reviews, using trends and feedback to improve operations.

• Ensure that each outlet maintains its own identity while meeting the broader standards of the hotel.

Financial & Administrative Management

• Assist in developing and managing restaurant budgets, labor targets, and operational expenses.

• Monitor labor costs, sales performance, and other key operational metrics.

• Review scheduling and staffing practices to maintain financial responsibility without compromising guest experience.

• Oversee inventory procedures, ordering coordination, and responsible supply management in partnership with the Executive Chef and appropriate department leaders.

• Maintain accurate operational records, employee documentation, and required reporting.

• Ensure proper execution of cash handling, POS procedures, and end-of-day reporting.

• Identify opportunities to increase revenue, improve profitability, and control unnecessary expenses.

• Monitor bar costs, beverage inventory, and liquor, beer, and wine distribution.

Collaboration with Executive Chef

• Maintain a strong working relationship with the Executive Chef to ensure seamless FOH and BOH coordination.

• Support the Executive Chef in maintaining appropriate staffing, communication, and operational standards within the kitchen when needed.

• Collaborate on menu launches, special events, promotions, and seasonal offerings.

• Coordinate service execution, reservations, special requests, and operational changes.

• Respect the Executive Chef's primary authority over BOH personnel performance and kitchen operations.

Brand Development & Creative Momentum

• Actively contribute to the development and continued evolution of each restaurant concept.

• Bring forward creative ideas for promotions, events, guest engagement, and revenue generation.

• Maintain the individual identity, atmosphere, and intended guest experience of each outlet.

• Work with marketing and hotel leadership to promote restaurant offerings and special events.

• Stay engaged with local trends, community interests, and opportunities to establish the restaurants as destinations within the Muncie market.

• Encourage creativity, ownership, and pride among the restaurant team.

• Support the continued development of progressive culinary and beverage programs.

Compliance, Safety & Maintenance

• Ensure FOH operations comply with applicable health, safety, sanitation, alcohol service, and employment regulations.

• Maintain appropriate food safety and responsible alcohol service practices in coordination with the Executive Chef and relevant personnel.

• Report and coordinate facility and equipment maintenance needs.

• Ensure employees understand and follow company policies and established safety procedures.

• Maintain a clean, organized, and professional environment for guests and employees.

Required Experience, Knowledge & Qualifications

• Management experience in at least two prior restaurant programs, preferably with progressive culinary and beverage offerings.

• Minimum of six (6) years of general restaurant service experience.

• Exceptional knowledge of wine, including varietals, regions, service standards, and food pairings.

• General knowledge of classic cocktails, spirits, and beer.

• Working knowledge of bar cost controls, inventory management, and LBW (Liquor, Beer, and Wine) distribution.

• Possess a valid food handling certificate and applicable alcohol seller/server certification in accordance with state and local regulations.

• Must agree to and successfully complete a company-required background check.

• Must be legally authorized to work in the United States.

Preferred Qualifications

• Experience managing multiple restaurant outlets or distinct restaurant concepts.

• Experience with progressive beverage programs, wine lists, and cocktail development.

• Familiarity with restaurant POS systems, labor management, inventory controls, and financial reporting.

• Demonstrated ability to develop service teams and establish consistent hospitality standards.

Personal Requirements & Core Competencies

The successful candidate must demonstrate the following personal and professional attributes:

• Detail-Oriented: Maintains strong attention to detail in daily operations, service execution, administrative responsibilities, and financial oversight.

• Microsoft Excel: Possesses a basic working understanding of Microsoft Excel, including data entry, spreadsheets, and basic reporting.

• Communication: Demonstrates excellent verbal and written communication skills, with the ability to communicate effectively with employees, guests, vendors, and hotel leadership.

• Team Building: Possesses excellent team-building skills, with the ability to motivate, develop, and bring together employees across multiple restaurant outlets.

• Professionalism: Maintains a positive, approachable, and professional demeanor while setting clear expectations and holding team members accountable.

• Adaptability: Demonstrates the ability to prioritize, multitask, and respond effectively to changing operational needs.

Leadership Expectations

The Main Manager is expected to operate with a high degree of independence, ownership, and accountability. This position should function as the primary operational leader of the restaurant department, allowing hotel leadership to focus on broader hotel operations.

The successful candidate will:

• Lead by example and maintain a visible presence throughout daily operations.

• Demonstrate sound judgment and the ability to make independent operational decisions.

• Take ownership of problems and pursue solutions rather than simply reporting issues.

• Foster strong working relationships across departments.

• Balance employee satisfaction, guest satisfaction, and financial performance.

• Maintain consistency while encouraging innovation and creative development.

• Communicate proactively with hotel leadership while minimizing the need for routine hotel-level intervention in restaurant operations.

The Main Manager is ultimately responsible for the success of the restaurant operation, the development of its people, the consistency of its service, and the continued growth and identity of its concepts.