Restaurant Manager

About the Role As the Restaurant Manager, you’ll be responsible for overseeing daily operations, managing staff, controlling food costs, and ensuring an outstanding customer experience. You’ll report up through to the Director of Fresh Food and play a critical role in developing a high‑performance culture that reflects our values and commitment to quality. Key Responsibilities Oversee day‑to‑day restaurant operations, including kitchen and front‑of‑house Manage scheduling, training, and performance of all team members Maintain food and labor costs within budgeted targets Ensure compliance with health, safety, and sanitation standards Deliver excellent customer service and resolve guest concerns promptly Manage the hiring and onboarding for new employees Ensure restaurant operations align with best practices and company policies Collaborate with leadership to meet growth and brand goals Qualifications Hospitality focused and the ability to lead employees/team‑members to deliver the same level of hospitality Bilingual – Fluent in English and Spanish 3+ years of managing a fast‑paced QSR restaurant Knowledge of foodservice metrics Strong leadership, organizational, and communication skills Ability to work weekends as needed Proven ability to manage high‑volume operations and fast‑paced teams Benefits Competitive salary Health insurance (medical, dental, vision) Paid vacation and holidays 401(k) retirement plan Growth opportunities within a fast‑scaling brand #J-18808-Ljbffr