Restaurant Manager

Ready to level up your leadership game and help run the show? As a Manager, you’ll play a key role in keeping your department (aka your Area of Responsibility) running smoothly, your team thriving, and your guests coming back for more. Whether you’re crushing it on the floor or in the kitchen—your energy, know-how, and people-first approach make all the difference. This role is hands‑on, fast‑paced, and full of opportunities to grow. You’ll take charge of either Service, Kitchen, or Bar, with clear paths for advancement as you master each area. Title and pay upgrades come with the territory—we invest in the people who bring the good vibes and great results. What You’ll Be Rockin’ Every Day: Hire and train awesome team members who match our energy and standards Coach in real time, give feedback that actually helps, and cheer your team on Lead product and skills training sessions like a pro Celebrate the wins, handle the hiccups, and always keep it respectful and fair Inventory Know‑How Keep your stock in check—ordering what you need, cutting waste, and controlling costs Do regular inventory counts (yes, they matter!) Build strong vendor relationships and make sure we’re always prepped and ready Guest Experience Goals Make every visit memorable—warm welcomes, clean spaces, and happy guests Stay tuned into guest feedback and jump in when something needs fixing Chat with tables, give killer menu recs, and create an environment people want to return to Safety & Compliance Know the rules and follow them—food safety, alcohol laws, sanitation, all of it Keep the space safe and clean, and your team in the loop Regularly inspect equipment and report anything that’s off Operational Smoothness Look for ways to make things more efficient and cost-effective Be the go-to communicator between departments Help coordinate food orders, timing, and presentation so everything comes out right -this means everyone helps in the kitchen, regardless of their department assignment Keep an eye on labor costs and adjust as needed Requirements (A.K.A. The Basics) Work at least 45 hours a week Open availability (nights, weekends, holidays—we’re in hospitality, after all) Certified in responsible alcohol service + hold state‑specific licenses (if applicable) ServSafe Manager certified (or willing to get certified) Attend FHG professional development meetings (yep, we’ll help you grow!) What’s in It for You? A dynamic, people‑first culture that values creativity and leadership A clear growth path with real opportunities for advancement A chance to lead in a company that’s expanding fast—and having fun doing it Perks & Pay Salary: $50,000–$60,000 (based on experience) Time Off: 2 weeks PTO + paid holidays + time off for your Birthday Parental Leave: Paid for moms and dads Benefits: Health, dental, and vision insurance Dining Privileges: Eat at any FHG restaurant—on us! If you’ve got the hustle, the heart, and a love for all things hospitality, we’d love to see what you bring to the table. Let’s make magic happen #J-18808-Ljbffr Social Cantina- 46th & College