Restaurant Manager

Role Summary

We are seeking a dynamic, results-driven Restaurant Manager to lead our Quick Service Restaurant (QSR) operations. The ideal candidate will be a hands-on leader dedicated to delivering exceptional guest experiences, maintaining rigorous food safety standards, and driving financial profitability. As the Restaurant Manager, you will be the cornerstone of our daily operations, responsible for building a high-performing team, optimizing food and labor costs, and ensuring that every shift runs with efficiency, speed, and positive energy.

Role & responsibilities

Operations & Guest Experience

• Operational Excellence: Direct daily restaurant operations, ensuring fast, accurate, and friendly service during all shifts, particularly during peak volume periods.
• Quality Assurance: Enforce strict adherence to brand standards for food preparation, presentation, and recipe specifications.
• Health & Safety: Maintain exceptional cleanliness, sanitation, and food safety standards to consistently pass internal audits and local health department inspections.
• Guest Relations: Handle customer feedback and resolve complaints with empathy and professionalism, turning potential issues into opportunities for guest recovery.

Team Leadership & Development

• Talent Acquisition: Recruit, interview, and hire high-quality shift leaders and crew members who align with company culture.
• Training: Oversee comprehensive onboarding and ongoing training programs, ensuring all staff are cross-trained across various stations (front of house, back of house, drive-thru).
• Performance Management: Conduct regular performance reviews, provide real-time coaching, and develop shift managers for future leadership roles.
• Scheduling: Create efficient weekly labor schedules that balance business volume forecasting with labor cost targets and employee availability.

Financial Management

• P&L Accountability: Manage the restaurants Profit & Loss statement, identifying trends and executing action plans to maximize revenue and minimize controllable expenses.
• Cost Control: Monitor daily and weekly food and paper costs (COGS), conduct accurate inventory counts, and minimize waste through proper portioning and ordering.
• Labor Optimization: Actively manage labor matrices hourly, adjusting staffing levels on the fly to meet service demands without exceeding labor budgets.
• Cash Handling: Audit daily cash deposits, drawer counts, and safe balances, ensuring total compliance with loss prevention and cash control policies.

Qualifications & Requirements

• Experience: Minimum 23 years of management experience in a Quick Service Restaurant (QSR) or high-volume fast-casual environment.
• Skills:
  - Strong financial acumen and understanding of P&L mechanics.
  - Excellent verbal and written communication skills.
  - Ability to remain calm, organized, and decisive in a fast-paced, high-pressure environment.
  - Proficiency with Point of Sale (POS) systems, back-office inventory software, and scheduling tools.
• Physical Demands: Ability to stand for 810 hours per day, lift up to 50 lbs, and work a flexible schedule including nights, weekends, and holidays.