Manager Job Description Template

Our company is looking for a Manager to join our team.


  • Participate in and contribute to market and business activities external to the firm;
  • Schedule, supervise and train front and back of the house;
  • Recruit, mentor and develop customer service agents and nurture an environment where they can excel through encouragement and empowerment;
  • Build, maintain, and enhance client relationships;
  • Supervise and mentor staff; provide timely and effective performance feedback and training;
  • Work with Kitchen Managers & Culinary Team to ensure proper food/safety sanitation standards;
  • Ability to attend orientation and all subsequent training;
  • Maintain a dining room presence by assisting with supervision of teams and ongoing training, coaching and redirection;
  • Maintain accurate compliance binder;
  • Order and receive merchandise utilizing inventory ordering guidelines;
  • Catering & Food Services;
  • Individual must be a Team Player willing to meet and exceed drive – in goals and objectives, open communication, cleanliness and safety;
  • Provide advice to clients, in a variety of industries, on import and export matters;
  • Keep accurate fuel inventory records (red book), and report any excessive variations;
  • Price book maintenance/operation of security cameras (where applicable)/On The Run (where applicable).


  • Minimum of two years FOH & BOH management experience in a high volume, faced paced restaurant;
  • Valid driver’s license;
  • Communicating with team members, guests, vendors and concept personnel for various needs;
  • A desire to develop younger professionals;
  • Must be able to work in a fast paced environment;
  • Ability to work long days and stand/sit/walk for long periods of time;
  • Fluency in Microsoft Office Programs (Word, Outlook, Excel, and PowerPoint);
  • Must be able to see 20/20 with correction;
  • Previous quick service restaurant management experience;
  • Experience in reviewing design drawings created by others;
  • 2 years’ experience in a supervisory/Management role;
  • Prior experience managing a team preferred but not required;
  • Servant leader attitude. A true leader, not a “boss”;
  • Works with Kitchen Managers & Culinary Team;
  • Must be willing to work 50 hours per week.