Restaurant Manager

Position Summary Managers lead their restaurant teams and maintain the environment and culture in the restaurant at all times. They assist in creating a fun, engaging work environment that recognizes and rewards high performance. Restaurant managers inspire, coach and develop each member of the team to reach their full potential. The restaurant manager sets clear direction and expectations so every team member knows exactly what is expected of them and removes all obstacles or roadblocks to ensure proper execution of our standards, specifications, and recipes. Location: Tempe, AZ Employment Type: Full-Time Salary: Competitive Qualifications Minimum of 1 year full service management experience Love being around people Ability to work nights, weekends, and long shifts Passion for the restaurant industry High school diploma or equivalent Authorized to work in the United States Reliable transportation Background check required Requirements The Restaurant Manager oversees the overall operation of their assigned restaurant. Key responsibility areas include team performance, increased sales and profitability, effective cost controls, and development, training and retention of key employees. The manager actively ensures the restaurant meets financial and operating goals. Primary Responsibilities Managing Performance – Ensure efficient operations within fiscal and operational guidelines, compliance with all laws and regulations, develop sales initiatives, maintain cost controls, and support marketing programs. Physical Maintenance – Maintain the restaurant’s physical appearance, theme and format. Food Preparation & Production – Ensure all food items are prepped per recipe, meet food safety and sanitation standards, purchase within guidelines, and oversee receipt, storage and handling of products to maintain quality and freshness. Customers and Employees – Respond to guest comments constructively, provide training, supervise employees strictly in accordance with laws, maintain high ethical standards, conduct regular meetings, and administer counseling or discipline as needed. Staffing and Team Building – Hire quality team members, conduct interviews and reference checks, provide orientation, training and recognition, drive a team-oriented environment, and develop and promote internal candidates per policy. Administration and Auditing – Maintain labor efficiency ratios, manage P&L, oversee administrative requirements including cash handling, incident reports, compliance postings, shift reports, invoicing, and employee files, ensuring accurate documentation. Miscellaneous – Coordinate projects as directed and participate in company-wide events to build brand recognition and guest loyalty. Minimum Qualifications Education: High school or equivalent; coursework in restaurant management helpful. Desired 2+ years of prior professional experience in the industry. Valid driver’s license. Knowledge of labor laws, health codes, safe food handling, sanitation, safety and security systems, and computer operations. Strong people management, communication, listening, time management and organizational skills. Internal motivation, detail orientation, and passion for teaching others. Flexible and adaptable to change. Ability to work a flexible schedule including days, nights, weekends and holidays. #J-18808-Ljbffr