Manager

Guests remember the meal that arrives hot, consistent, and worth the wait. This role owns that result across one restaurant: the shift, the team, the food, and the numbers. You will set the pace so every plate tastes like it was made for one person, even on a full board. Success is a calm dining room, a proud crew, and a P&L that proves quality and speed can live together.

Performance Objectives

• Run a restaurant that hits guest-satisfaction, ticket-time, and accuracy targets every week, with food cooked to order and never held past standard.
• Staff, train, and schedule a team that covers peak volume without overtime creep, and promote at least one ready supervisor each year.
• Protect food quality from receiving through the pass: fresh grind, proper cook, correct portions, and zero tolerance for frozen or compromised product.
• Hold food, labor, and waste inside budget while growing check average through disciplined upsell and catering or off-premise execution.
• Close every shift with a clean, safe, inspection-ready kitchen and a documented handoff the next manager can trust.
• Resolve guest issues on the floor so complaints become return visits, and report patterns that need a menu, training, or process fix.
• Coach daily on hospitality and grill craft so new hires perform to standard within their first 30 days.

Environment & Resources

You lead hourly team members and shift leads in a single fast-casual restaurant, reporting to multi-unit operations leadership with founders still close to the floor. You will have scheduling and inventory systems, a defined recipe and cook book, a labor and food-cost budget, and support from culinary and facilities partners. Decisions on hiring, coaching, comps, and shift deployment sit with you inside those guardrails.

Essential Qualifications

• Two or more years managing a high-volume restaurant, including full P&L or food-and-labor accountability.
• Proven record of hiring, training, and retaining hourly teams through peak periods.
• Hands-on command of grill, line, and expo standards, including cook-to-order timing and portion control.
• Fluency with scheduling, inventory, and point-of-sale reports, and the habit of acting on them the same day.
• ServSafe Manager certification, or the ability to earn it before the first independent close.
• Calm floor presence: you can reset a slammed shift without raising your voice or dropping the standard.

Role Selling Points

• A concept built on fresh, never-frozen food and real fire, not a heat lamp and a freezer.
• Leadership that still walks the restaurants and expects managers to own the guest experience, not just the paperwork.
• Room to grow into multi-unit responsibility if you build people and results, not just cover shifts.
• A tight operating system: clear recipes, honest numbers, and a team that takes pride in the plate.

Call to Action

If you want a floor you can stand behind and a team that gets better because you showed up, apply now. Tell us the result you are proudest of running, and what you would fix in your first 90 days.