Restaurant Manager

Pay

Salary range: $65,000 – $75,000 per year, based on experience.

Benefits

• Comprehensive medical, dental, and vision insurance
• 401(k) plan
• Paid time off
• Quarterly performance bonuses
• Paid management training program with promotion-from-within philosophy
• Employee referral bonuses: $250 for team member positions, $500 for restaurant management positions (excluding home location)
• Exclusive employee discounts
• Financial assistance through the Lucky Cat Fund for qualifying team members during hardships

About the Role

The Restaurant Manager is a hands-on leader who brings our heart-filled, Guest-led Pan-Asian dining experience to life. You’ll lead hospitality (front of house) and culinary (back of house) operations, develop an engaged team, and help create memorable moments for Guests while supporting strong restaurant performance. Anchored by our core PRIDE values—Passion, Respect, Innovation, Discipline, and Excellence—you will bring energy, heart, and purpose to every plate and interaction while demonstrating the discipline to care deeply about the details that define our brand and holding your team to a higher standard every day. This is a salaried, full-time position with immediate hiring.

Responsibilities

• Right People: Recruit, onboard, train, coach, and develop Team Members; build leadership bench strength and maintain an inclusive, respectful, and high-performing workplace.
• Perfect Food, Perfect Beverage: Champion food and beverage quality, preparation, presentation, and service standards.
• Bespoke Service: Deliver memorable and personalized hospitality by coaching service, menu knowledge, speed of service, and Guest recovery.
• Safety, Sanitation & Cleanliness: Maintain a spotlessly clean, safe, and guest-ready environment by overseeing daily/periodic sanitation checks, facility upkeep, and preventive equipment maintenance.
• Sales & Profit Growth: Drive sales growth, manage labor and food cost controls, execute assigned Areas of Responsibility (AORs), and participate in inventory, ordering, and other restaurant performance goals.
• Community & Charitable Engagement: Support local restaurant marketing, community outreach, and charitable initiatives as a brand ambassador who exemplifies our mission and values.

Requirements

• Experience: 1–3 years of progressive restaurant leadership experience managing both front-of-house and back-of-house operations in a high-volume, full-service restaurant.
• Education & Age: Must be at least 21 years old with a high school diploma or equivalent (college coursework in hospitality, culinary arts, or business is a plus).
• Certifications: Maintain all required food safety, alcohol service, and company training certifications in accordance with state, local, and company requirements.
• Driver’s License & Travel: Possess a valid driver's license with the ability to handle operational duties such as shift coverage, bank deposits, catering deliveries, local marketing, and business travel.
• Core Competencies: Strong proficiency in culinary/beverage standards, labor