Restaurant Manager

Responsibilities

• Assist with all pre-opening activities and launch planning.
• Help develop operating procedures and service standards.
• Participate in menu development and implementation.
• Cook up vendor relationships and inventory setup.
• Cook up restaurant layout, equipment setup, and operational readiness.
• Recruit, interview, hire, train, and mentor team members.
• Foster a positive, team-oriented workplace culture.
• Schedule employees and manage labor costs.
• Conduct performance evaluations and coaching.
• Oversee daily front-of-house and back-of-house operations.
• Ensure exceptional guest service and hospitality.
• Maintain food quality, cleanliness, and presentation standards.
• Monitor inventory, ordering, and food costs.
• Ensure compliance with all health, sanitation, and safety regulations.
• Manage labor and food cost goals.
• Review daily sales and financial performance.
• Control expenses while maintaining quality.
• Absorb budgeting and profitability initiatives.

Requirements

• 3–5 years of restaurant management experience.
• Experience managing both front-of-house and back-of-house operations.
• Experience opening a new restaurant or participating in a major remodel is preferred.
• Strong leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced environment.
• Knowledge of inventory management, scheduling, and cost controls.
• ServSafe Certification (or willingness to obtain).
• Ability to work evenings, weekends, and holidays.

Qualifications

Our Total Compensation Package Includes:

• Employee Dining Discounts.
• Paid time off.
• Professional development opportunities.
• The opportunity to build and lead a brand-new restaurant from opening day.