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Now hiring: Restaurant Manager

Restaurant Manager:



Position Summary: 

Restaurant Managers hold the accountability for the service culture and are charged with guarding the reputation of the Restaurant.  When they're not attending to people’s needs, they're responsible for food service and administrative duties.  More than just complaint filters, they help execute and determine standards of process and protocol. 


Duties & Responsibilities:

  •  Every aspect of the hiring process for all of service employees including:
    • Interviewing
    • Hiring
    • Teaching and Training
      • Teaches to ensure all Servers follow protocol for:
        • Ensures customers are charged properly
        • Steps of Service are followed
        • Foods are served per Recipe Plate Guidelines
        • Appropriate food, beverage and menu knowledge
    • Personnel administration needs
  • Convivial Food Service
  • Administrative duties:
    • Payroll
    • Licensing
    • Food ordering
    • Inspections, both internal and external
    • Menu engineering; daily checklists, Pre- shift meetings, and any assigned additional duties.
      • These tasks require extensive knowledge and experience within the industry.
  • Daily Oversight:  Oversee the leadership required for the oversight of the day-to-day activities in the restaurant.



Preference of a degree in Restaurant or Hospitality Management or time and experience in the industry with a high level of performance.  Many colleges and universities (over 1,000) offer bachelor's degrees in restaurant and hospitality management.

Those candidates with associate's degree may also be considered as are candidates from technical institutes and community colleges where programs leading to a formal certification in restaurant management exist. The curriculum for both programs will usually include classes in business, computer science and accounting.

Leadership Skills:

The RM oversees conviviality and the Service staff, including the busser, servers, host/hostess, and the bartenders. He/she is good leader that assigns tasks, hires the right people and motivates the staff in a high stress environment.  Most of all, he/she must be a good teacher.

Effectively and professionally resolve guest issues and/or complaints

Time Management Skills:

The Service areas get busy quickly, guest experiences can be ruined easily if steps of service and timelines are not observed.

Great floor communication to ensure positive guest experiences.

Business Acumen:

RMs must understand the restaurant business and its glut of information available as POS data.

The RM has to balance an operations culture with a marketing culture or better said, “Generate revenues and control expenses.

The RM must minimize waste, maintain sight lines and ensure the service levels and steps are maintained in the service areas as a smooth-running operation

Know the menus and products confidently and can speak passionately and in a palatable manner about them.



Commensurate with experience.


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