Job Overview

The Restaurant Manager leads daily restaurant operations, coordinating front-of-house and kitchen teams to deliver welcoming, efficient service. This hands-on role supports consistent food preparation, service, and protected food handling while helping the team meet guests’ needs.

Responsibilities

- Oversee daily service, food preparation, cooking, serving, and cash handling; use POS systems to support accurate transactions.
- Supervise and coach team members, coordinate team management across shifts, and conduct interviews to support staffing.
- Maintain food safety and handling practices, monitor service quality, and address guest concerns with professionalism.
- Coordinate kitchen and service operations to keep work flowing smoothly and provide clear direction to colleagues.
- Your impact:



Consistent leadership helps colleagues work together and gives guests a dependable, positive dining experience.

Skills

Required: Practical leadership, customer service, team coordination, and clear communication are essential for supervising restaurant operations, supporting staff, and responding to guests. Preferred: Restaurant management, supervising, food service, restaurant, kitchen, or food industry experience; familiarity with POS or Micros POS, food preparation, cooking, serving, cash handling, food safety, bartending, hospitality, hotel, or barista work is advantageous.

Pay: From $21.00 per hour

Work Location: In person

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