About Holy Chuck
At Holy Chuck, we’re on a mission to flip the burger game. We serve insanely good burgers made with fresh, local ingredients , no shortcuts, no compromises, and no BS.
We believe fast-casual dining should never mean sacrificing quality. From bold burger creations to hand-crafted sides and shakes, everything we do is built around great food, great energy, and creating an experience people want to come back to.
We’re a team that values hard work, pride in craftsmanship, innovation, and genuine connection. If you thrive in a fast-paced environment, care about quality, and want to be part of a growing brand that’s doing things differently, we’d love to meet you.
Position Summary
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, managing staff performance, maintaining food quality standards, and ensuring an efficient and profitable operation. The ideal candidate is a strong leader who can successfully manage a high-volume environment while creating a positive culture for both guests and employees.
Duties & Responsibilities
Team Leadership & Staffing
- Recruit, hire, train, coach, and when necessary, terminate employees in accordance with company policies
- Lead, train, and support team members to maintain strong performance and accountability
- Create and manage weekly staff schedules to ensure proper coverage and efficient labour management
- Foster a positive, energetic, and team-oriented workplace culture
- Conduct ongoing employee coaching, training, and performance evaluations
Restaurant Operations
- Oversee all daily restaurant operations in a fast-paced QSR environment
- Prepare and complete daily sales and operational reports
- Ensure all opening, closing, cash handling, and operational procedures are completed accurately
- Maintain constant, clear, and professional communication with ownership regarding daily operations, staffing, inventory, sales, and operational concerns
- Step into all restaurant positions when needed, including grill, prep, fryer, expo, cashier, and guest service duties
Guest Experience
- Maintain high standards of customer service and hospitality
- Handle customer concerns professionally and efficiently to ensure positive resolutions
- Ensure guests receive fast, friendly, and accurate service at all times
- Create a welcoming, clean, and organized dining environment
Food Quality & Inventory Control
- Maintain high standards of food quality, cleanliness, consistency, and presentation
- Monitor inventory levels, food ordering, food costs, and waste control
- Ensure proper food handling, preparation, and storage procedures are consistently followed
- Support labour and food cost targets while maintaining operational efficiency
Health & Safety
- Ensure all health, safety, sanitation, and company procedures are followed at all times
- Maintain compliance with local health regulations and food safety standards
- Promote a safe and respectful work environment for employees and guests.
Qualifications
- Previous restaurant management experience in a QSR or high-volume restaurant environment preferred
- Strong leadership, communication, and organizational skills
- Ability to multitask and remain calm under pressure in a fast-paced environment
- Experience with scheduling, inventory management, labour controls, and team development
- Strong problem-solving and conflict-resolution abilities
- Flexible availability, including evenings, weekends, and holidays
What We're Looking For
- A hands-on leader who works alongside the team
- A genuine passion for food, hospitality, and creating exceptional guest experiences through strong team leadership
- Strong work ethic with the ability to motivate, coach, and develop others
- Someone who thrives in a busy, fast-paced restaurant environment
- A positive attitude and commitment to operational excellence
Working Conditions
- Ability to stand for extended periods.
- Ability to lift up to 40 lbs.
- Work in a fast-paced environment.
Pay: $23.00-$25.00 per hour
Work Location: In person
