Restaurant Manager

About the role

Whiskey Cake is a neighborhood restaurant known for craft cocktails and farm‑fresh comfort food. We serve scratch‑made dishes with bold, seasonal flavors sourced from local farmers, ranchers, and growers. As General Manager you will lead overall restaurant performance, overseeing operations, financial results, leadership development, and the guest experience while embodying our Brand DNA.

Responsibilities

• Business Strategist
  • Create and adjust annual and quarterly operating plans based on sales trends and restaurant performance.
  • Drive top‑line sales through memorable guest experiences, community partnerships, and strong restaurant leadership.
  • Review financial results and identify opportunities to increase sales, control expenses, and improve profitability.
  • Create systems that help managers and shift leaders successfully manage controllable expenses.
  • Ensure effective labor management through accurate forecasting and weekly schedule review.
  • Maintain a safe, organized, and well‑manicured restaurant both behind the scenes and for guests.
• People Champion
  • Hire, train, develop, and retain top talent.
  • Provide team members with the knowledge, tools, and resources needed to succeed.
  • Execute a comprehensive onboarding process for new team members and managers.
  • Create a fun, dynamic, and energetic culture that attracts great people and enables high performance.
  • Coach consistently, celebrate wins, and address performance opportunities fairly and directly.
  • Foster strong communication and collaboration throughout the restaurant.
• Experience Curator
  • Bring Whiskey Cake’s Brand DNA to life through farm‑fresh food, craft cocktails, and genuine hospitality.
  • Partner with culinary leadership to maintain the highest standards for menu and beverage execution.
  • Ensure quality ingredients and consistent recipe execution.
  • Collaborate with FB Society leaders to develop creative experiences that drive sales.
  • Maintain a visible presence and build authentic connections with guests.
  • Ensure the dining room and patio are clean, welcoming, and prepared for memorable service.
• Leadership Guru
  • Develop managers to own their Areas of Responsibility (AOR) and establish clear performance standards.
  • Oversee AOR distribution and execution, redirecting results when needed.
  • Lead manager meetings focused on sales, financial performance, restaurant priorities, and improvement opportunities.
  • Hold regular one‑on‑one meetings with managers to review AOR performance and professional goals.
  • Build internal talent with an “Always Ready with the Next One” mentality.
  • Hold the leadership team accountable for measurable operational and financial results.
• Operational Leader
  • Oversee daily restaurant operations and ensure consistent execution of standards, systems, and procedures.
  • Maintain an active, hands‑on leadership presence during service.
  • Ensure appropriate staffing, scheduling, inventory, and cost‑control practices.
  • Oversee food, beverage, service, facility, and guest‑experience standards.
  • Maintain cleanliness, organization, and preventive maintenance of the restaurant and its equipment.
  • Ensure compliance with policies and all applicable employment, food safety, sanitation, alcohol service, and workplace safety requirements.

Requirements

• 3–5+ years of restaurant management experience in a high‑volume, full‑service environment.
• General Manager experience in an upscale casual concept strongly preferred.
• Proven ability to drive sales, manage costs, and develop high‑performing restaurant teams.
• Strong understanding of financial performance, forecasting, labor management, and cost controls.
• 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.
• Food Manager certification required.

Qualifications

• Bachelor’s degree or professional certification in hospitality, culinary arts, or a related field preferred.
• Results‑driven, trustworthy, and team‑oriented leadership style.
• Strong communication, organization, problem‑solving, and decision‑making skills.
• Genuine passion for hospitality, scratch‑made food, and craft cocktails.

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 leadership development opportunities

Pay

Salary Range: $85,000 – $110,000 per year, plus monthly profit share.