Manager

About the role

In 1934, “Pop” Swenson had a dream. He wanted to serve folks the best burger possible with fresh beef, all while standing out from the crowd and not being just another burger joint. Since then, our signature Galley Boy has won multiple awards and we are continuing to add new locations, along with multiple Food Trucks and Ghost Kitchens. Our business is expanding rapidly and as a result, we need fun and energetic team members that share our passion for perfection to join our growing team. If you possess an internal drive to be better than the rest and be a little bit different while having fun making new friends, then you may just be a natural SWENATIC, and we want to meet you! We encourage our managers to embrace opportunities to work across multiple Cleveland‑area locations. This provides valuable leadership experience, exposure to different teams, and supports long‑term career growth within our company.

Responsibilities

• Manages, trains, monitors, and coaches kitchen crew members, curb servers, and kitchen supervisors.
• Directs crew, assigns duties, and provides quick, friendly service to customers and internal team members at all times.
• Performs all restaurant opening and closing duties.
• Ensures temperature, packaging, appearance, presentation, and service of all menu items meet operational standards.
• Follows and holds the team accountable to all food safety guidelines at all times.
• Assists profit‑and‑loss management by following cash‑handling and security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking corrective action.
• Demonstrates strong knowledge of processes and reports and responds appropriately.
• Inspires and coaches staff to drive excellence in core operations (e.g., shift accountability, product projections, repairs and maintenance, cost‑of‑sales and cost‑of‑labor controls).
• Promotes and adheres to Swensons core values and mission statement at all times.
• Assists the General Manager with any additional duties as assigned or required.

Requirements

• Exposure to extreme temperatures based on variable weather conditions inside and outside of the restaurant.
• Must be able to stand and maintain well‑paced mobility with a reasonable range of motion (bending, stooping, walking, stirring, lifting) for up to ten (10) hours.
• Ability to safely respond in emergency situations to avoid imminent danger to self and others.
• Safely transport up to 30 pounds repetitively throughout a shift.
• Ability to safely operate blenders, frozen‑drink machines, grills, fryers, and other kitchen equipment as needed.
• Ability to safely place plates, utensils, pans, and cases on both high and low shelves.
• Frequent, prolonged exposure to hot and damp environments.
• Frequent, prolonged exposure to sub‑40 °F environments.
• Finger and hand dexterity for using small tools and equipment.
• Ability to work safely in environments with wet floors, temperature extremes, and loud noise.
• Ability to read, write, communicate verbally, and listen attentively to employees, guests, vendors, and visitors.
• Ability to arrive on time for each scheduled shift and work throughout the shift (aside from legally required breaks) according to restaurant demands.
• Ability to give appropriate notice for any needed deviation from a scheduled shift to the appropriate manager.
• 1–3 years of supervisory experience in a food‑service environment.
• Legal right to work in the United States and ability to provide proof.
• Reliable personal transportation and punctuality.
• Good oral and written communication skills in the primary language of the work location.
• Strong interpersonal and conflict‑resolution skills.
• Positive, energetic “can‑do” attitude with the ability to work on your feet for the entire shift in a fast‑paced environment.
• Exhibit good manners, proper personal hygiene, and the ability to work successfully in a team environment.
• Properly use, safely operate, and maintain restaurant equipment, including but not limited to grills, freezers, and other cooking equipment.
• Flexible work schedule with availability on weekends.
• Basic math skills and basic computer literacy.