Job Summary
The Manager supports daily restaurant operations by leading teams, delivering exceptional Guest experiences, and maintaining brand standards. This role develops future leaders, drives consistent execution, and contributes to a positive, high‑performing work environment.
Duties
- Lead and motivate the restaurant team to deliver excellent Guest service while fostering a high‑performing, positive work environment.
- Oversee daily restaurant operations, including food preparation, service flow, kitchen coordination, and adherence to brand standards.
- Ensure compliance with food safety, sanitation, and health regulations across all areas of the restaurant.
- Manage POS operations, cash handling, and daily financial reporting with accuracy and accountability.
- Recruit, train, and develop team members, building a skilled, engaged, and future‑ready workforce.
Qualifications
- Proven supervisory experience in a restaurant or food‑service environment with a strong customer‑service background.
- Extensive restaurant management knowledge, including food‑industry standards, safety protocols, and operational best practices.
- Demonstrated leadership in team management, including interviewing, training, and developing staff in hospitality settings.
Pay: $20.00-$25.00 per hour
Work Location: In person
