Restaurant ManagerAnonymous
The Restaurant Manager owns the operational health and financial performance of one high-volume location — team leadership, kitchen production, ordering, inventory, customer experience, and store-level profitability. This is a hands-on role: the manager is on the floor, in the kitchen, and in the numbers. The right person will be trusted with meaningful autonomy, and in return is expected to run a tight operation, make timely decisions on both operations and personnel, and be able to walk leadership through the store's P&L.
Inventory & Ordering
Own the ordering process for the store — set order quantities and adjust them to real demand patterns.
Maintain accurate inventory counts and ordering records in the store's POS system.
Set and adjust daily production levels based on demand patterns and day-of-week trends.
Kitchen Production
Keep core products available through the peak sales window through accurate ordering and production planning.
Match back-of-house labor availability to demand — staff the kitchen to what the store actually sells, by day and by daypart.
Partner with regional leadership on production efficiency and workflow improvements.
Team Leadership
Hire, train, coach, schedule, and manage a team of approximately 6-10 hourly staff.
Make timely, fair personnel decisions when performance or fit requires it.
Build and share schedules in advance.
Foster team engagement and retention.
Financial Performance
Deliver against monthly store-level profitability targets.
Manage labor cost as a percentage of revenue within company targets; flex staffing to demand.
Be able to explain the store's P&L — sales trends, labor, product mix — and use the reporting to make operational decisions.
Customer Experience
Ensure product quality, cleanliness, and service standards are consistently met, every day.
Represent the brand to customers, vendors, and the community with warmth and professionalism.
Respond constructively to customer feedback.
What Success Looks Like
Core products stay available through peak hours.
Labor cost holds within target while sales grow.
Turnover is low and the team is engaged.
The manager can walk through the store's monthly results and explain the why behind any material movement.
- Fast-paced food service operation•2+ years
- OR restaurant operation•2+ years
- OR hospitality operation•2+ years
- OR comparable operational accountability•2+ years
- Demonstrated experience hiring, coaching, and — when necessary — separating team members
- P&L responsibility
- Comfort with modern cloud-based POS, inventory, and scheduling tools
- Availability for early-morning production hours
- Strong written and verbal communication
- Experience working in a multi-unit concept
- Background in food production environments (bakery, commissary, QSR, fast casual, or similar)
- A data-comfortable operator — at ease using store-level reporting to guide day-to-day decisions
Our client is a growing, established multi-unit food service group hiring a Restaurant Manager for one of its locations. The stores run a fresh daily production model and a strong daytime business. The group runs a modern, data-informed operation: managers have access to store-level sales, labor, and inventory reporting and are expected to use it.
Base salary: $48,000–$52,000 per year, commensurate with experience.
Performance bonus with meaningful upside for strong operators. Target total compensation in year one, including bonus: approximately $70,000–$75,000. Full structure shared with qualified candidates during the interview process.
Daytime concept — early start, evenings free.
Kitchen production begins in the early morning.
Primarily on-site at a single location, with occasional support at affiliated locations.
Physical role — on your feet, in the kitchen, and with customers throughout the shift.