Restaurant Manager

Job Summary

Lead daily restaurant operations and create a welcoming, efficient experience for guests and staff. You’ll guide service and kitchen teams, oversee food preparation and production, and keep quality, food safety, and business performance on track. Your impact: Consistent service and safe, well-prepared food help guests enjoy their visit while enabling the team to work confidently and effectively.

Responsibilities

• Manage shifts across front- and back-of-house operations, including serving, cooking, and food handling.
• Recruit, interview, supervise, and train team members; support ongoing team development and clear communication.
• Monitor inventory, cash handling, budgets, and profit and loss performance; use basic math and point-of-sale (POS) reports to guide decisions.
• Maintain food safety practices, kitchen standards, and service quality; resolve guest concerns with a customer-focused approach.
• Coordinate food preparation and service for restaurant operations and, where applicable, catering, banquets, or bar service.

Qualifications

• Experience in restaurant management, food service management, hospitality management, or a related leadership role; assistant manager experience is relevant.
• Background in restaurant, food service, kitchen, or food industry operations, including food preparation, cooking, or food production.
• Demonstrated skills in management, shift and team leadership, staff training, interviewing, inventory control, budgeting, and profit and loss analysis.
• Familiarity with POS systems; Aloha POS or Micros POS experience is useful. Basic math and cash-handling skills are needed.
• Quick-service, fast-food, casual dining, fine dining, banquet, catering, bar, or coffee experience is valued. Kitchen management, food safety management, and culinary experience are also beneficial.

Pay: $50,000.00 - $70,000.00 per year

Work Location: In person