DESCRIPTION & REQUIREMENTS We are looking for an experienced, responsible Restaurant Manager with a background in restaurant management who will support the general Manager. The ideal management candidate should be energetic, personable, engaging, and understand the technical aspects of great hospitality. Must have a flexible schedule, experience in a high-volume setting, and be willing to roll up your sleeves to get “hands-on”. • Previous restaurant management experience preferred but not required • A minimum of 2 years of proven success in a restaurant setting • ServeSafe Certified • Basic understanding of the Microsoft suite of programs, Brink POS (preferred) • English, Basic Spanish (preferred but not required) • Full Time, In-Person • Management must be able to be scheduled on weekdays and weekends, and holidays excluding Thanksgiving & Christmas. They may be opening, or closing. • This hands-on restaurant manager position requires 90% of the work week to be spent actively engaged in running shifts. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs. -------------------- SALARY & BENEFITS • Starting at $60,000 annually depending on experience, plus bonus • Dental Insurance • Employee discount • Health Insurance • Short-term Disability • Long-Term Disability • Group Life • Sick Time & Vacation Time or Paid time off -------------------- AS A RESTAURANT MANAGER, YOUR RESPONSIBILITIES INCLUDE... • Conduct the day-to-day restaurant operations according to company standards and policies. • Directly responsible for managing and supervising front and back-of-house employees as well as engaging and providing hospitality for guests • Fully understand and embody the culture and historical evolution of the brand. • Be the direct point of contact for all front and back-of-house team members on a shift-to-shift basis. • Mentor, teach, and train hourly line staff to perform at a high level and exceed expectations while building relationships as the restaurant manager with employees that foster loyalty and teamwork. • As management, adhere to and coach our standard operating procedures for all front and back-of-house hourly positions. • Help to solve all guest-related issues. • Maintain a presence in the dining room to ensure hospitality is provided and a smooth flow of service. • Conduct daily pre-shift meetings with the hourly staff. • Perform end-of-shift closing duties to company standards. • Communicate operational updates to the General Manager • Interview and hire new hourly line staff. • Administer progressive discipline to hourly line staff when necessary. • Monitor staff performance and actively participate in staff performance reviews. • Assist with the opening and closing of the restaurant when necessary. Reports to the Restaurant General Manager. ​