Job Description

The Manager, under the guidance of the General Manager, is tasked with overseeing both Front and Back of House operations to ensure a high-performing, guest-focused restaurant. This role involves managing daily activities, developing team members, and stepping into any position as required. Created as a growth opportunity, this position trains high-potential teammates for future General Manager roles. When the General Manager is not in the restaurant, the Manager is the senior leader on duty.

___________________________________

Essential Duties:

• Partner with the GM to maintain a healthy P&L through sales growth and cost control.

• Direct daily operations in both Front and Back of House, including assigning tasks, managing opening/closing procedures, and overseeing deliveries.

• Work in various roles throughout the restaurant to support team needs and ensure smooth service.

• Write food and supply orders, conduct full inventory, create labor schedules, process invoices, and manage payroll edits.

• Act as Host when needed, delivering a best-in-class guest experience.

• Interview, hire, and onboard hourly team members.

• Foster a culture rooted in Meritage Values, emphasizing personal and professional development.

• Ensure exceptional guest experiences by resolving issues promptly, maintaining food quality, and upholding cleanliness standards.

• Prepare the restaurant for opening and closing using established checklists and procedures.

• Train team members in both operational and soft skills using standardized training programs.

• Responsible for formal and informal performance management.

• Develop leadership skills by working closely with the GM and mentoring future leaders.

• Perform other duties as assigned.

Working Conditions:

Work is performed in a fast-paced restaurant environment, requiring frequent standing, walking, and multitasking in both hot kitchen and guest-facing areas. Flexibility in schedule, including nights, weekends, and holidays, is required

Experience:

Required:

• High School Diploma or GED.

• 1–2 years of management experience in a casual dining restaurant.

• ServSafe and Alcohol certified

Preferred:

• Bachelor’s Degree

• 3+ years of management experience in a casual dining setting.Experience managing both Front and Back of House operations.

• FOH and BOH restaurant management experience

Knowledge and Abilities:

• Strong understanding of restaurant operations, including scheduling, inventory, and cost control.

• Ability to lead, motivate, and develop a diverse team.

• Knowledge of food safety and sanitation standards

• Ability to resolve guest concerns with professionalism and empathy.

• Comfortable working in all restaurant roles as needed.

Education:

Bachelor’s Degree in Hospitality, Business, or related field.

We are an Equal Opportunity Employer. Inclusionisattheheartof our business.