Job Summary
Runs the day-to-day operation of the restaurant, balancing guest experience, team performance, and financial results. Leads shifts, coaches staff, and keeps food quality, safety, and service standards consistent.
Essential Functions
- Lead daily shifts, including opening and closing procedures, cash handling, and deposits
- Hire, train, schedule, and coach front- and back-of-house staff
- Monitor food quality, presentation, and ticket times to meet guest expectations
- Enforce food safety, sanitation, and health code requirements at all times
- Handle guest concerns and complaints promptly and professionally
- Manage inventory, place orders, and control food, beverage, and labor costs against budget
- Complete required reporting on sales, labor, and operational metrics
Qualifications
Required:
- 2+ years of restaurant experience, including 1+ years in a supervisory or shift-lead role
- Working knowledge of food safety standards; food handler certification required (or obtained within 30 days)
- Strong leadership, communication, and problem-solving skills
- Ability to work a flexible schedule, including evenings, weekends, and holidays
Preferred:
- Experience with POS systems and restaurant management software
- ServSafe Manager certification
Education & Certifications
High school diploma or equivalent required; food safety certification required
Physical Requirements
Ability to stand and walk for extended periods, lift up to 25 lbs, and work in a fast-paced kitchen environment.
Pay range example: $52,000–$68,000 per year plus performance bonus (adjust to your market)