FOH Manager on Duty at 100% Employee-Owned Hell's Kitchen

The Opportunity: We Don't Hire Employees. We Hire Owners. Hell’s Kitchen is more than a restaurant. We are a 24-year-old, chef-driven, fiercely independent institution in downtown Minneapolis. But we aren't resting on our history. We are currently undergoing a thoughtful reorganization with a growth mindset, and we are looking for leaders in every role who want to help us navigate and build that future. We are 100% Employee-Owned, meaning we don't hire employees; we hire future partners. What we build, we get to keep. The prosperity and wealth created here are retained by us, the employee-owners, not diverted to an absentee owner. Our entire operation is built on four non-negotiable Core Values. If you want to grow, and you're ready to own it, keep reading. Who You Are (The "Right Person") To survive, thrive, and act as a leader on this team, you must naturally embody our four Core Values. We manage, hire, and review by these values. If reading these doesn't fire you up and feel exactly like how you already operate, this isn't the right restaurant for you: SERVICE: We help first. We serve wholeheartedly with sincerity & grace. We go the extra mile. We uplift our guests, coworkers, and community. EXCELLENCE: We strive to master our roles. We seek to improve, interpersonally, emotionally, and professionally. We hold ourselves and each other to the highest standards. OWNERSHIP: We care deeply about the quality of our food, service, and experience. We confront and creatively solve problems. We make decisions that benefit the restaurant as a whole. We don’t f*ck it up, but if we do, we own it and learn from it. GRIT: We face adversity with positivity. We put forth constant effort with integrity and pride. We persevere no matter what. What You Will Deliver (The "Right Seat") The Reality of the Role: The Manager on Duty (MOD) is the "Captain" of the shift. Reporting to the FOH Manager, they possess authority and responsibility for the front of house operation during their shift. They translate our "Damn Good Time” into a reality by ensuring the shift runs safely, profitably, and smoothly. They are the primary escalation point for all front of house staff and guests, balancing the tension between "Hospitality" (Service) and "Profitability" (Labor). To hold this seat, you must intuitively understand the pace of our restaurant and execute the following primary outcomes flawlessly: Calling the Shots: Owns the real-time decision-making for the entire FOH operation during their shift. Acts as the central nervous system during the rush, filtering information from the Kitchen, Bar, and Host stand to make decisive calls that protect the guest experience. Whether it’s throttling the door to protect the kitchen, adjusting a section due to a call-in, or handling a facilities emergency, the MOD provides calm, directive leadership to navigate the chaos without "f*cking it up." Shift Labor Management: Owns the daily financial performance of the shift, specifically regarding FOH labor cost. Monitoring covers booked versus real-time sales versus staffing levels, they aggressively manage the clock—cutting staff promptly when volume drops, covering positions when sales volume is low, and managing breaks legally and efficiently. They treat the daily labor budget as their own money, ensuring we hit our labor target by optimizing the "FOH Labor %" metric every single shift. Staff Accountability/Support: Owns the morale and performance standards of the FOH team on the floor. They "lead through service" by removing obstacles for the staff (running food, bussing, stocking) but simultaneously hold the line on "Excellence." They address uniform violations, attitude issues, or service failures in the moment with direct, clear feedback, ensuring that our core values are upheld by every FOH employee, every minute, and then note said violations/issues for department head follow up. Shift Communication & Close-Out: Owns the integrity of the operational hand-off and financial reconciliation. Responsible for a precise and honest "End of Shift" log that details wins, losses, maintenance issues, and personnel flags, ensuring the next MOD and department heads are never blindsided by standing issues. They guarantee the building is secure, cash is balanced to the penny, and the facility is reset to "opening standards" before the lights go out. Service Execution & Guest Recovery: Owns the "Damn Good Time" for every guest in the building. They ensure staff are appropriately placed to accommodate the flow of service. They actively touch tables to gauge satisfaction, anticipating needs before they