A Hiring Company
Reports to:
General Manager |
Location:
Restaurant
FLSA Status:
Non-Exempt |
Compensation Range:
$23.00-$25.00 per hour
ABOUT THE ROLE Driven by our values and an innate understanding of our culture, the Restaurant Manager assists and provides guests with an exceptional and memorable dining experience that exceeds expectations. Through partnership with the General Manager, Assistant General Manager, and #1 Kitchen Manager, the Manager oversees planning, organizing, training, and development of team members while achieving shared objectives in finance, safety, quality, and culture.
CORE RESPONSIBILITIES
Lead through service, empowering the team and consistently demonstrating integrity, values, and commitment aligned with the Company’s Mission, Vision, Values, and Promise.
Maintain team and guest focus on each shift, demonstrating respect and loyalty to all team members.
Act as a partner and team player with Managers, Heart of the House, and Front of the House Team Members to achieve common goals.
Coach and lead teams through proper training systems, policies, and company standards, implementing service standards via Points of Service.
Master the Circle of Service and delegate duties to team members while communicating with fellow managers.
Engage with guests in restaurants, catered events, and community, building lasting relationships.
Ensure the entire Restaurant team meets Health Department and sanitation standards.
Coordinate successful Stonefire catering events, understanding all catering services and systems.
Ensure compliance with all federal, state, and county health, safety, and labor requirements.
Maintain the restaurant in a clean, comfortable, and inviting state.
Manage safety policies on all shifts, holding the team accountable for breaches.
Guarantee food and products are prepared and served according to recipes, portioning, and serving standards.
Support the team in achieving sales, food cost, labor cost, and operating expense objectives, and collaborate with GM, AGM, and KMs to bring metrics back on track.
Attend scheduled team meetings and partner with GM and AGM on scheduling and Weekly Manager and KM Meetings.
Perform other duties assigned by the General Manager or Assistant General Manager.
Implement Stonefire brand strategy and initiatives, building long‑term, value‑based relationships with team members, guests, and vendors.
Execute high‑level guest service to drive satisfaction and engagement.
LEADERSHIP & CULTURE
Lead through humble service, championing the Culture and Values of the Company.
Manage the restaurant team (Heart of the House, Front of the House, and Caterers) in partnership with GM and AGM.
Coach, train, and mentor team members using creative tools for development, loyalty, and upselling.
Attract, develop, and retain talent in partnership with People & Culture (HR), supporting strategic priorities.
Operate independently, demonstrating exceptional problem‑solving ability and leadership.
ABOUT YOU
1+ years in a high‑volume role; Fast Casual Restaurant and catering experience preferred.
Passionate, fun, positive, and results‑oriented.
Focused, attentive, and available to team members and guests when issues arise.
Open to coaching and development, valuing critical company principles.
Strong organizational leadership and exceptional communication skills.
Entrepreneurial and driven by accomplishment.
Lover of people, food, and service, and the magic that exists in their confluence.
OUR VALUES
People First – Our Team. Our Guests.
Integrity – We do what's right!
Inclusion – You belong here!
Community – 4 walls, 4 blocks, 4 miles.
Fun – We have FUN while we work!
#J-18808-Ljbffr
General Manager |
Location:
Restaurant
FLSA Status:
Non-Exempt |
Compensation Range:
$23.00-$25.00 per hour
ABOUT THE ROLE Driven by our values and an innate understanding of our culture, the Restaurant Manager assists and provides guests with an exceptional and memorable dining experience that exceeds expectations. Through partnership with the General Manager, Assistant General Manager, and #1 Kitchen Manager, the Manager oversees planning, organizing, training, and development of team members while achieving shared objectives in finance, safety, quality, and culture.
CORE RESPONSIBILITIES
Lead through service, empowering the team and consistently demonstrating integrity, values, and commitment aligned with the Company’s Mission, Vision, Values, and Promise.
Maintain team and guest focus on each shift, demonstrating respect and loyalty to all team members.
Act as a partner and team player with Managers, Heart of the House, and Front of the House Team Members to achieve common goals.
Coach and lead teams through proper training systems, policies, and company standards, implementing service standards via Points of Service.
Master the Circle of Service and delegate duties to team members while communicating with fellow managers.
Engage with guests in restaurants, catered events, and community, building lasting relationships.
Ensure the entire Restaurant team meets Health Department and sanitation standards.
Coordinate successful Stonefire catering events, understanding all catering services and systems.
Ensure compliance with all federal, state, and county health, safety, and labor requirements.
Maintain the restaurant in a clean, comfortable, and inviting state.
Manage safety policies on all shifts, holding the team accountable for breaches.
Guarantee food and products are prepared and served according to recipes, portioning, and serving standards.
Support the team in achieving sales, food cost, labor cost, and operating expense objectives, and collaborate with GM, AGM, and KMs to bring metrics back on track.
Attend scheduled team meetings and partner with GM and AGM on scheduling and Weekly Manager and KM Meetings.
Perform other duties assigned by the General Manager or Assistant General Manager.
Implement Stonefire brand strategy and initiatives, building long‑term, value‑based relationships with team members, guests, and vendors.
Execute high‑level guest service to drive satisfaction and engagement.
LEADERSHIP & CULTURE
Lead through humble service, championing the Culture and Values of the Company.
Manage the restaurant team (Heart of the House, Front of the House, and Caterers) in partnership with GM and AGM.
Coach, train, and mentor team members using creative tools for development, loyalty, and upselling.
Attract, develop, and retain talent in partnership with People & Culture (HR), supporting strategic priorities.
Operate independently, demonstrating exceptional problem‑solving ability and leadership.
ABOUT YOU
1+ years in a high‑volume role; Fast Casual Restaurant and catering experience preferred.
Passionate, fun, positive, and results‑oriented.
Focused, attentive, and available to team members and guests when issues arise.
Open to coaching and development, valuing critical company principles.
Strong organizational leadership and exceptional communication skills.
Entrepreneurial and driven by accomplishment.
Lover of people, food, and service, and the magic that exists in their confluence.
OUR VALUES
People First – Our Team. Our Guests.
Integrity – We do what's right!
Inclusion – You belong here!
Community – 4 walls, 4 blocks, 4 miles.
Fun – We have FUN while we work!
#J-18808-Ljbffr