Role OverviewThe Restaurant Manager will oversee all front-of-house and back-of-house operations while working closely with ownership during the restaurant's opening phase. This individual will recruit, hire, train, and develop staff, assist with menu development, establish operational systems, and ensure exceptional food quality and customer service.
What You Will Do
Assist with all pre-opening activities and launch planning, help develop operating procedures and service standards, participate in menu development and implementation, coordinate vendor relationships and inventory setup, assist with restaurant layout, equipment setup, and operational readiness.
Why It Might Be a Fit
We are looking for a leader who thrives in a fast-paced environment and enjoys building teams and creating memorable guest experiences.
Requirements
- 3–5 years of restaurant management experience
- Experience managing both front-of-house and back-of-house operations
- Experience opening a new restaurant or participating in a major remodel is preferred
- Strong leadership, communication, and organizational skills
- Ability to thrive in a fast-paced environment
- Knowledge of inventory management, scheduling, and cost controls
- ServSafe Certification (or willingness to obtain)
- Ability to work evenings, weekends, and holidays
Benefits
- Employee Dining Discounts
- Paid time off
- Professional development opportunities
- The opportunity to build and lead a brand-new restaurant from opening day
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