Restaurant Manager

Restaurant Manager – General Manager Track

Mexquite Mexican Cuisine & Tequila Lounge
Folsom, CA
$30/hour + applicable overtime | Full-Time

Mexquite Mexican Cuisine & Tequila Lounge is a long-standing, family-owned restaurant serving the Folsom community since 2007.

We are looking for an experienced, hands-on Restaurant Manager who wants to take meaningful ownership of an established restaurant operation and grow with the business long term.

This is not a turnaround assignment, and we're not looking for someone to come in and immediately change everything. We're looking for a leader who will learn our operation, earn the trust of the team, develop people, strengthen systems, and help build the next chapter of Mexquite.

For the right leader, this position offers a defined opportunity to grow into our General Manager role as responsibilities expand.

Schedule & Leadership Responsibility

Primary work schedule: Thursday–Sunday
Three consecutive days off: Monday–Wednesday

The Restaurant Manager will have leadership ownership of front-of-house operations across the full seven-day week. That does not mean being physically present seven days a week or routinely working during scheduled days off.

On the Restaurant Manager's days off, ownership and other designated leaders will run daily operations.

The Restaurant Manager's responsibility is to build and maintain the staffing, training, communication, standards, and systems that allow the restaurant to operate consistently whether or not they are personally in the building.

We believe strong restaurant leadership is measured by the consistency of the operation—not simply by the number of hours a manager spends in the restaurant.

Compensation & Growth

Starting compensation: $30/hour

• Full-time, non-exempt position
• Applicable overtime
• Manager-on-Duty authority during assigned shifts
• Structured 90-day leadership evaluation
• Health insurance contribution after applicable eligibility requirements

This position provides a path to expanded responsibility as General Manager, based on demonstrated leadership, performance, business needs, and mutual fit.

We believe advancement should be earned through results, trust, and increased responsibility—not simply time in the position.

What You'll Own

As Restaurant Manager, you'll be responsible for the health and consistency of our FOH operation, including:

• FOH staffing, scheduling, and coverage
• Recruiting, interviewing, and onboarding
• Employee training and development
• Service and hospitality standards
• Performance coaching and accountability
• FOH labor management
• Shift leadership and floor execution
• Guest recovery and problem resolution
• Opening and closing leadership systems
• Communication between shifts and managers
• Development of trainers and future shift leaders
• Documentation and continuous improvement of operating systems

You'll work directly with ownership and partner closely with our Head Chef to maintain strong communication between the front and back of house.

What Leadership Looks Like at Mexquite

We're not looking for a manager who believes leadership means doing everything personally.

We're looking for someone who can build a team that performs consistently.

That means knowing when to step in, when to coach, when to delegate, when to hold someone accountable, and when to improve the system behind a recurring problem.

During your first several weeks, we expect you to learn before making major changes. You'll spend time understanding our team, guests, standards, systems, and culture before identifying where improvements should be made.

As trust is established, you'll be given meaningful authority to lead.

Who We're Looking For

The right candidate will have:

• Proven restaurant management experience
• Full-service restaurant experience strongly preferred
• Experience hiring, training, coaching, and retaining employees
• Strong understanding of scheduling and labor management
• Sound decision-making during busy services
• Strong organizational and follow-through skills
• A visible, hands-on leadership style
• The ability to hold people accountable professionally
• The confidence to make decisions without requiring constant owner involvement
• The humility to learn an existing operation before trying to change it
• The ability to develop other employees into stronger leaders
• A genuine interest in building something long term

Bilingual English/Spanish is a plus, but not required.

What Success Looks Like

Within the first 90 days, we expect the Restaurant Manager to:

• Build credibility with the FOH team
• Independently lead strong shifts
• Understand our existing operation before making major changes
• Take increasing ownership of FOH staffing and scheduling
• Strengthen training and accountability
• Identify meaningful opportunities for operational improvement
• Begin developing stronger opening, closing, and shift-leadership systems
• Demonstrate sound judgment with labor and staffing decisions

Over time, success means something bigger:

The restaurant operates consistently whether or not you are personally in the building.

That requires developing people, establishing clear expectations, building reliable systems, and creating accountability across the entire FOH team.

Why Mexquite?

As an independent restaurant, we can offer something different from a large restaurant group.

You'll work directly with ownership, have a clear leadership structure, and have the opportunity to make a visible impact on the restaurant you lead.

We also believe restaurant leaders should be able to build a career without sacrificing every day of their week. That's why this position is structured around a four-day primary work schedule while maintaining meaningful leadership responsibility.

For the right person, this isn't intended to be another stop on a restaurant-management résumé.

It's an opportunity to help build the next chapter of Mexquite.

To Apply

Please submit your resume and briefly answer:

1. What interests you about this position and its four-day primary work schedule?

2. Tell us about a restaurant team or operational problem you personally improved. What did you do, and what changed?

3. How have you maintained accountability and consistency on days when you weren't physically present in the restaurant?

Job Type: Full-time

Base Pay: From $30.00 per hour

Expected hours: 40.0 – 50.0 per week

Benefits:

• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training

Education:

• Bachelor's (Preferred)

Experience:

• Restaurant management: 2 years (Required)

License/Certification:

• Food Handler Certification (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person