Restaurant Manager - Unit 1641

About the role

As a Restaurant Manager, you’ll oversee a high‑volume restaurant with average annual sales of $4M+ and an average team size of more than fifty Family Members. You’ll create an environment where great food, great service, and great teamwork come together every day. You’ll rotate through Customer, Quality, and People Areas of Responsibility (AORs) to build well‑rounded leadership skills and prepare for future Operating Partner opportunities. You’ll Make a Difference by supporting operational performance, Serve with Heart by developing your team, Win as One through partnership with your Operating Partner and fellow leaders, and Move Forward Boldly by driving improvements that strengthen your restaurant and grow your leadership.

Whataburger isn’t just a fast‑food burger chain it is where bold leadership starts — and where potential doesn’t just grow, it heats up. Whether you're leading the line or working behind the scenes, this is the place where opportunities stack up, and every day gives you a chance to Make a Difference. Since 1950, we’ve invested in people who lead with integrity, Serve with Heart, and bring their best flavor to the team. We believe in working together, speaking up, having a little fun, and Winning as One — because great burgers (and great teams) start with the right ingredients. If you're ready — to learn, grow, impact, and Move Forward Boldly — we’ve got your back and your path cooked to perfection.

Responsibilities

• Lead daily restaurant operations to meet quality, service, and cleanliness standards.
• Champion hospitality and guest service standards by creating experiences that feel friendly, fast, and authentically Whataburger.
• Coach, develop, and support Family Members to reach their full potential.
• Be responsible for achieving restaurant goals across sales, labor, food cost, and profitability.
• Ensure food safety, workplace safety, and brand standards are upheld.
• Model Whataburger values and create a positive, inclusive work environment.
• Lead shift transitions and maintain smooth operations across all day parts.
• Guide talent development, training, hiring, and retention in partnership with restaurant leadership team.
• Support business planning, performance reviews, and continuous improvement initiatives.

Requirements

• Be at least 18 years of age.
• Possess a high school diploma or GED (strongly preferred) or equivalent experience.
• Be able to meet business needs and have open availability, including overnights, weekends, holidays, variable hours, and maintain dependable attendance.
• Have ability to stand up to 10 hours, lift up to 55 lbs