Restaurant Manager

Company Description: Carrot is a fast-growing restaurant brand built on a passion for simple, flavorful food made with real, high-quality ingredients. What began over 30 years ago in a small gas station space in South Beach has grown into a beloved concept known for fresh, vibrant meals that fit into everyday life. The company now operates 30 locations across Florida and New York, with continued expansion planned. Throughout this growth, Carrot remains focused on serving communities with a creative, feel-good menu in a welcoming, energetic environment. Team members join a culture that values quality, hospitality, and a genuine love of real food. Leading the Full Restaurant — People, Performance, and Hospitality Reports To: Regional Manager / Director of Operations Direct Reports: Assistant Managers, Shift Leaders, Trainers, and Team Members Salary Rage On target Earnings Starting at $70 K Position Summary The Restaurant Manager is responsible for the overall success of the restaurant by leading people, operations, financial performance, and guest experience. This leader translates company strategy into daily execution, develops high-performing teams, ensures operational excellence, and delivers profitable business results while fostering a culture rooted in hospitality, accountability, and continuous improvement. Lead all daily restaurant operations. Ensure excellence in food quality, cleanliness, speed of service, and guest satisfaction. Execute company operational initiatives. Maintain operational consistency and readiness for peak business. Leadership & Team Development Recruit, hire, onboard, coach, and retain talent. Develop Assistant Managers, Shift Leaders and Team Members. Conduct performance evaluations and development plans. Foster teamwork, accountability and continuous improvement. Partner with HR on employee relations and compliance. Financial & Business Performance Manage sales, labor, food cost, and controllable expenses. Analyze KPIs and implement action plans. Review scheduling, payroll, and labor optimization. Guest Experience Champion hospitality standards. Resolve escalated guest concerns. Monitor guest feedback and continuous improvement. Food Safety & Compliance Maintain compliance with HACCP, OSHA, Health Department, wage & hour laws, and company policies. Ensure audit and inspection readiness. Inventory & Asset Management Oversee purchasing, inventory, receiving, and vendor relationships. Control waste and inventory variances. Maintain restaurant equipment and facilities. Carrot Core Values Key Performance Indicators (KPIs) Qualifications Required: Minimum 2 years of restaurant management experience. Strong leadership, coaching, and communication skills. Experience managing labor, food cost, payroll, scheduling, and inventory. ServSafe (or ability to obtain within 30 days). Ability to perform essential functions with or without reasonable accommodation. Preferred: POS proficiency. Physical Requirements Stand and walk for extended periods; frequently bend, reach, squat, kneel, and lift up to 50 lbs. Work in a fast-paced restaurant environment with varying temperatures. Fast-paced restaurant environment requiring evening, weekend, and holiday availability. What It Means to Be a Carrot Leader Lead with integrity and accountability. Deliver exceptional hospitality. Build a culture of belonging. Drive operational excellence and continuous improvement. Success in This Role Achieves financial goals, develops future leaders, delivers exceptional guest experiences, builds engaged teams and protects the Carrot brand. #J-18808-Ljbffr