Restaurant Manager

Mexican Sugar blends bold flavor with elegant presentation to create refined Pan‑Latin dining experiences. All dishes are made from scratch using authentic ingredients and traditional cooking methods, delivering a lavish, authentic Latin American atmosphere for guests. The company seeks an experienced Service Manager to lead successful shifts, support front‑of‑house operations, uphold standards, and create a luxurious environment for team members and guests.

Key Responsibilities

• Business Driver
  • Lead successful shifts through thoughtful preparation, clear communication, and consistent follow‑through.
  • Drive sales by delivering memorable guest experiences and high‑energy, service‑oriented leadership.
  • Monitor labor, staffing, and productivity; make adjustments as needed.
  • Support scheduling, inventory, ordering, and cost‑control responsibilities.
  • Maintain a safe, organized, and polished restaurant.
• Experience Curator
  • Deliver attentive service that stays two steps ahead of guests’ needs.
  • Maintain a visible presence with regular table visits and restaurant walkthroughs.
  • Resolve guest concerns promptly, professionally, and with sound judgment.
  • Ensure food and beverages meet quality, recipe, and presentation standards.
  • Partner with Culinary and Bar teams to deliver seamless service.
  • Support special events and activations that bring Mexican Sugar’s brand DNA to life.
• People Champion
  • Assist with hiring, onboarding, training, and developing team members.
  • Provide the knowledge, tools, and resources needed for team success.
  • Create a positive, accountable culture through consistent coaching, recognition, and feedback.
  • Foster strong communication and collaboration between front‑of‑house and culinary teams.
• AOR Owner
  • Own designated area of responsibility and its operational and financial results.
  • Complete scheduling, inventory, training, and administrative tasks accurately and on time.
  • Identify improvement opportunities and propose thoughtful solutions.
  • Participate in manager meetings and support other areas when business needs require.
• Operational Leader
  • Execute opening and closing responsibilities; ensure the restaurant is prepared for service.
  • Maintain accountability for service execution, cleanliness, and operational readiness.
  • Ensure responsible alcohol service and proper food safety, sanitation, and workplace safety practices.
  • Follow company policies and all applicable legal and regulatory requirements.

Experience and Qualifications

• 2+ years of restaurant management experience in a high‑volume, full‑service environment.
• Premium, upscale, or high‑end restaurant experience preferred.
• Proven ability to lead shifts, coach team members, and uphold hospitality and operational standards.
• Results‑driven, trustworthy, and team‑oriented leadership style.
• Strong communication, organization, and problem‑solving skills.
• Bilingual English and Spanish skills are a plus.
• Food Manager certification required.
• Ability to work days, evenings, weekends, and holidays as business needs require.
• Must be able to stand for extended periods and lift up to 50 pounds.

Compensation

Salary range: $60,000 – $75,000 per year, plus monthly profit share.

Benefits

• Flexible schedules
• Up to 17 days of paid time off
• 401(k) match
• Medical, dental, and vision insurance after 60 days
• Free access to mental health services
• Growth and development opportunities

Schedule

Must be able to work days, evenings, weekends, and holidays as business needs require.