Restaurant Manager

Pay: Salary $65,000.00 - $85,000.00 per year

Job description:

We are seeking a hands on General Manager who is excited by real responsibility and wants to grow with a well-loved, intentionally run restaurant. This role is ideal for someone mid-career who is ambitious, detail-oriented, and genuinely passionate about both industry standards and hospitality. The ideal candidate will be a proactive leader, capable of inspiring teams, managing daily restaurant functions, and ensuring exceptional customer experiences. This role offers an exciting opportunity to oversee all aspects of restaurant management, from food quality to staff development, in a fast-paced environment that values operations and teamwork.

This is a creative, high-trust, high-involvement position in an operation where your decisions and presence matter every day.

We operate with a lean, thoughtful staff, and this role is central to keeping the restaurant consistent and productive.

This is a hybrid General Manager leader role. In addition to overseeing daily operations and guest experience, management will function as a floor service manager during service.

On any given service, this means:

• Taking the lead in service when needed, including maintaining quality and pace of the day
• Actively managing the floor — greeting guests, supporting FOH staff, resolving issues in real time, and setting the tone for service
• Moving fluidly between kitchen and dining room to ensure communication, timing, and standards are upheld
• Serving as the central point of leadership during service, especially during peak hours
• This role is designed for someone who enjoys being deeply involved in service and takes pride in keeping an operation running smoothly, calmly, and with care

Responsibilities

• Act autonomously as the store leader and manage up to ops leaders and HR when escalation is required
• Lead daily operations with a focus on hospitality, food quality, cleanliness, and flow
• Hire, train, schedule, and develop a team with accountability- build a skilled workforce aligned with company values
• Foster a respectful culture for guests, staff, and the surrounding community
• Maintain building repairs and maintenance regulations that pertain to health, safety and permit requirements
• Partner closely with the kitchen to maintain consistency and quality
• Be a steady, visible presence during service
• Monitor budgets, payroll records and review financial transactions to ensure that expenditures are authorized and budgeted
• Maintain food & equipment inventories and keep inventory records
• Establish standards for personnel performance and customer service
• Oversee daily operations including food preparation, cooking, and ensuring adherence to food safety standards
• Organize and direct training programs, resolve personnel problems, and evaluate employee performance
• Administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures
• Continually strive to develop staff in all areas of managerial and professional development
• Motivate the restaurant team to deliver outstanding food and service, fostering a positive and energetic work environment
• Manage inventory control, including ordering, stock rotation, and minimizing waste to optimize profitability, and basic cost controls
• Supervise staff training and development programs to enhance team skills in food handling, customer service, and restaurant procedures
• Utilize POS systems such as Toast POS, order processing, sales tracking, and reporting
• Handle cash management responsibilities accurately, including cash handling procedures and end-of-shift reconciliation
• Ensure compliance with health regulations, safety standards, and food industry best practices across all departments
• Manage shift scheduling, staffing levels, and labor costs to maximize efficiency while maintaining high service standards
• Oversee restaurant maintenance, cleanliness, and equipment upkeep to provide a welcoming environment for guests
• Strengths in team development, coaching and addressing interpersonal issues
• Must be a good communicator- ideal style of communication is direct and transparent to create a healthy environment for the overall staff
• Take accountability for restaurant P&L results and goals
• Monitor financial performance, and implement strategies for revenue growth and cost control
• Understands their staffing needs and how to maximize productivity through cross training
• Schedules labor according to trends and understands that labor is not a fixed number
• Is curious about and has a desire to increase sales to maximize profitability
• Manages COGs by evaluating sales trends and understands that COGs are not a fixed number
• Ensures that the restaurant is not over ordering and/or running out of product by managing inventory levels effectively
• Adheres to and trains leads on proper cash handling and reconciliation procedures in accordance with restaurant policies
• Is receptive and accepting of goals that are set together with ops leaders
• Perform other duties as assigned by leadership

Required Qualifications

• Proven management experience in quick service and/or dine in restaurants with a strong background in catering and events
• Extensive knowledge of POS systems; experience with cash handling is essential
• Demonstrated success in supervising staff training, team management, and operational leadership within the food industry
• Familiarity with food safety protocols, inventory control processes, and labor control.
• Excellent guest service skills with the ability to resolve issues promptly while maintaining professionalism.
• Ability to lead by example with energetic leadership style; comfortable working under pressure in a busy environment
• Proven knowledge of casual dining or fine dining operations- confident in building applicable SOPS
• General HR knowledge
• Payroll processing

Who This Role Is For

• ServSafe or Food Safery Manager Certification is required
• Be 21 years and older
• Someone with at least 3+ years of restaurant leadership experience
• A person with good judgment and emotional intelligence
• Organized, curious, and eager to learn about the business as a unique entity
• Proficient in basic mathematics
• Able to handle money and operate a point of sale system
• Able to work in a standing position for long periods of time (up to 5 hours)
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Stamina and availability to work 50 to 60 hours per week

Olive & Thyme is an equal opportunity employer.

Benefits:

• Employee discount
• Flexible schedule
• Paid time off

Work Location: In person

Pay: $65,000.00 - $85,000.00 per year

Benefits:

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

Work Location: In person