Manager In Training - Front of House

About the role

A Restaurant Manager in Training (MIT) learns daily operations, team leadership, and financial controls under a Senior Manager's guidance. This entry-level position builds core skills to transition into a permanent front of house manager role.

Responsibilities

• Run daily shifts, manage guest relations, and resolve customer complaints quickly.
• Assist with interviewing, hiring, training, scheduling, and coaching team members.
• Monitor food and labor costs, track inventory, and review basic profit and loss (P&L) metrics.
• Enforce food safety protocols, health department standards, and workplace safety rules.
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
• Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
• Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Uphold all ServSafe guidelines and maintain ServSafe certification.

Requirements

• 1 to 2 years of restaurant or customer service experience, with prior supervisory background preferred.
• High school diploma required; a degree in hospitality or business management is a plus.
• Food safety manager certification (like ServSafe) or local alcohol service certification often required upon hire.
• Strong communication, basic math/computer proficiency, and problem-solving abilities under pressure.
• Ability to stand and walk for long shifts, work in hot/cold environments, and lift up to 50 pounds.

Pay

$20-23 per hour