Restaurant Manager

Salary: $80,000 – $85,000 base + bonus potential + full benefits

Overview:

We are looking for a motivated and hands-on Restaurant Manager to oversee daily operations at our busy, multi-concept location featuring a full-service restaurant, on-site bakery, retail store, and café. This is a key leadership role responsible for driving operational excellence, delivering exceptional guest experiences, and managing a high-volume team in a fast-paced environment. The ideal candidate is operationally strong, team-focused, and ready to contribute to a positive, high-performance culture.

Key Responsibilities:

• Manage day-to-day operations across the restaurant, bakery, café, and retail areas, including opening/closing procedures, staffing, inventory, and facility upkeep.
• Hold accountability for key financial metrics, including cost controls, labor management, and contributing to the overall income statement (P&L oversight with support from senior leadership).
• Lead and develop a team of supervisors, shift leads, and frontline staff; conduct training, performance coaching, and scheduling to ensure smooth operations and employee growth.
• Maintain high standards for food quality, service consistency, cleanliness, and safety while adapting to menu changes and seasonal offerings.
• Ensure full compliance with health, safety, labor laws, and union guidelines (if applicable); build strong, respectful relationships with the team.
• Collaborate with department heads, vendors, and senior leadership to support cohesive operations and continuous improvement initiatives.
• Monitor guest feedback and implement action plans to enhance satisfaction and drive repeat business.

Qualifications:

• At least 3–5 years of progressive restaurant management experience, preferably in high-volume, multi-concept or full-service environments (restaurant + additional retail/café elements a plus).
• Solid financial skills with experience managing budgets, labor costs, food costs, and basic P&L analysis.
• Strong leadership presence with high emotional intelligence, clear communication, and the ability to motivate and develop teams.
• Hands-on culinary or back-of-house knowledge; comfortable with frequent menu updates and quality control.
• Detail-oriented, highly organized, and proactive in a fast-paced setting.
• Bilingual (English/Spanish) strongly preferred.
• Proven track record of building employee loyalty, reducing turnover, and fostering a results-oriented yet supportive culture.

Compensation & Benefits:

• Base salary: $80,000 – $85,000 (commensurate with experience)
• Performance-based bonus potential
• Comprehensive benefits package (health, dental, vision, 401(k), paid time off, etc.)
• Opportunities for growth into higher leadership roles

Team & Culture:

• Directly lead a team of supervisors and 20–40+ hourly staff (with oversight of additional department leads).
• Emphasize accountability, teamwork, and professional development to maintain high morale and low turnover.
• Promote a culture of excellence without complacency—focus on results, guest satisfaction, and continuous operational improvements.