Job Description
Job Summary We are seeking a strong, hands-on Restaurant Operations Manager to lead both Front of House and Back of House operations in a fast-paced, high-volume restaurant environment. This is a hybrid leadership role for an experienced operator who is equally comfortable managing guest experience on the floor as they are jumping on the line during peak service. The ideal candidate is a true hospitality professional with strong kitchen knowledge, leadership presence, and a passion for developing people and maintaining operational excellence. This individual will be responsible for leading daily service, coaching staff, enforcing standards, driving team accountability, and ensuring every guest receives an exceptional dining experience. This is not a “sit in the office” management role. We are looking for a working leader who leads from the front, thrives under pressure, and understands how to balance hospitality, food execution, labor efficiency, and culture. Responsibilities Lead daily FOH and BOH operations to ensure smooth, efficient, high-level execution Actively manage the dining room while maintaining strong communication with the kitchen during service Step into kitchen operations and work the line when needed during busy shifts or staffing shortages Uphold food quality, presentation, cleanliness, and hospitality standards at all times Train, coach, and develop FOH and BOH staff through ongoing leadership, accountability, and performance management Build a strong team culture focused on urgency, professionalism, teamwork, and guest satisfaction Interact with guests regularly, resolve issues professionally, and create memorable dining experiences Oversee scheduling, labor management, inventory control, ordering, and food cost management Ensure compliance with all health, safety, sanitation, and food handling standards Monitor ticket times, service flow, and operational efficiency during peak periods Hold staff accountable to company systems, procedures, and standards Assist ownership in improving systems, profitability, and overall restaurant performance Qualifications & Experience Proven restaurant management experience in high-volume casual dining, hospitality, or fast-paced restaurant environments Strong kitchen background with the ability to work expo or jump on the line when necessary Solid understanding of food preparation, kitchen systems, and service execution Experience managing both Front of House and Back of House teams Strong leadership, communication, and conflict-resolution skills Ability to lead by example and maintain composure in high-pressure environments Experience with scheduling, labor controls, inventory management, and food cost analysis Knowledge of POS systems and restaurant operational software Passion for hospitality, team development, and operational excellence Open availability including nights, weekends, and holidays What We’re Looking For We want a leader who: Commands respect through action and consistency Holds high standards without sacrificing culture Can connect with guests while keeping the kitchen running efficiently Understands urgency, accountability, and hospitality Takes ownership of the restaurant as if it were their own If you are a hands-on operator who can lead the kitchen, manage the floor, develop people, and drive a high-level guest experience, we want to hear from you. Pay: $56,034.68 - $67,482.63 per year Benefits Employee discount Paid time off Work Location: In person