The Manager, under the guidance of the General Manager, is tasked with overseeing both Front and Back of House operations to ensure a high-performing, guest-focused restaurant. This role involves managing daily activities, developing team members, and stepping into any position as required. Created as a growth opportunity, this position trains high-potential teammates for future General Manager roles. When the General Manager is not in the restaurant, the Manager is the senior leader on duty. ___________________________________ Essential Duties: • Partner with the GM to maintain a healthy P&L through sales growth and cost control. • Direct daily operations in both Front and Back of House, including assigning tasks, managing opening/closing procedures, and overseeing deliveries. • Work in various roles throughout the restaurant to support team needs and ensure smooth service. • Write food and supply orders, conduct full inventory, create labor schedules, process invoices, and manage payroll edits. • Act as Host when needed, delivering a best-in-class guest experience. • Interview, hire, and onboard hourly team members. • Foster a culture rooted in Meritage Values, emphasizing personal and professional development. • Ensure exceptional guest experiences by resolving issues promptly, maintaining food quality, and upholding cleanliness standards. • Prepare the restaurant for opening and closing using established checklists and procedures. • Train team members in both operational and soft skills using standardized training programs. • Responsible for formal and informal performance management. • Develop leadership skills by working closely with the GM and mentoring future leaders. • Perform other duties as assigned. Working Conditions: Work is performed in a fast-paced restaurant environment, requiring frequent standing, walking, and multitasking in both hot kitchen and guest-facing areas. Flexibility in schedule, including nights, weekends, and holidays, is required. Experience: Required: • High School Diploma or GED. • 1–2 years of management experience in a casual dining restaurant. • ServSafe and Alcohol certified Preferred: • Bachelor’s Degree • 3+ years of management experience in a casual dining setting. Experience managing both Front and Back of House operations. • FOH and BOH restaurant management experience Knowledge and Abilities: • Strong understanding of restaurant operations, including scheduling, inventory, and cost control. • Ability to lead, motivate, and develop a diverse team. • Knowledge of food safety and sanitation standards. • Ability to resolve guest concerns with professionalism and empathy. • Comfortable working in all restaurant roles as needed. Education: Bachelor’s Degree in Hospitality, Business, or related field. We are an Equal Opportunity Employer. Inclusion is at the heart of our business.