Restaurant Manager

Job Overview

Lead daily restaurant operations and create a welcoming, efficient experience for guests and staff. As Restaurant Manager, you’ll coordinate service and kitchen teams, maintain food safety standards, and oversee staffing, inventory, and financial performance. Your impact: Consistent service and safe food handling help guests enjoy a reliable dining experience while enabling the team to work confidently.

Responsibilities

• Manage shifts across front- and back-of-house operations, including food preparation, cooking, food production, serving, and customer service.
• Supervise, interview, onboard, and train team members; support ongoing development and clear managerial communication.
• Oversee inventory control, cash handling, budgeting, and profit and loss (P&L) analysis; use basic math to support sound decisions.
• Maintain food safety management practices and ensure food is handled and prepared according to applicable standards.
• Coordinate point-of-sale (POS) systems and resolve routine service issues; systems may include Aloha POS or Micros POS.

Skills

• Required: Restaurant or food service experience, supervisory or assistant manager experience, and demonstrated leadership or team management.
• Required: Knowledge of restaurant management, kitchen management, food safety, and staff training.
• Required: Customer service, team training, interviewing, shift management, and effective communication.
• Preferred: Quick-service, fast-food, casual dining, or fine dining experience; catering, banquet, bar, or coffee experience.
• Preferred: Hospitality or food service management, culinary or kitchen experience, food management, inventory control, and familiarity with POS systems.

Pay: $19.00 - $20.00 per hour

Expected hours: 40.0 per week

Work Location: In person