ROLE: General Manager
AREAS: Front of House, Back of House, Office

PAY: $24 – $31 hourly | Full Time | On-Site

The General Manager oversees the operation of a company restaurant, ensuring that quality and service standards, financial performance, and team member development are achieved. The GM sets and achieves the standards expected to help the staff create and maintain an incredible dining experience.


As a manager, you are responsible for daily operations of the restaurant — appearance/atmosphere, presentation, guest experience, financial success and professional leadership.

–  Estimates food and beverage costs and requisitions or purchases supplies

–  Confers with kitchen staff and other personnel to plan menus and cost food items

–  Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations

–  Responsible for overall direction of Service Managers, Kitchen Managers and/or Executive Chef

–  Provides knowledge and helps develop skills for the managers and staff below him

–  Drive sales by identifying local opportunities to increase sales and provide excellent guest service

Closing and opening shifts, tracking inventory, supply purchasing, training staff, enforcing restaurant best practices, supporting staff’s needs during a shift. Other essential traits include development and counseling skills, work extremely well under pressure, driven, and aspire to help grow the organization.


–  Requirements Include, but are not limited to:

–  Experience maintaining high levels of food quality, hygiene, and consistency

–  proven success in a full service, fast paced restaurant environment

–  Hands-on with hiring, training, and developing hourly employee

–  Experience maintaining high levels of food quality, hygiene, and consistency

–  Ability to increase sales, assist with marketing, reputation management and building rapport in the community

–  Proven financial savvy through controlling prime costs and effective forecasting

–  Successful career track and stable consistent work history

–  Must be willing and able to work a flexible schedule including holidays

–  Other duties as assigned


–  ServSafe Certificate (Preferred)

–  Responsible Vendor Permit (Preferred)


–  Paid Weekly

–  Shift Meal and Meal Discounts

ROLE: Kitchen Manager
AREAS: Back of House

PAY: $21 – $25 hourly | Full Time | On-site

The Kitchen Manager is responsible for managing staff in the kitchen and in the back of house.
Responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen
inventory, buying supplies and ingredients, tracking inventory, hiring and firing employees, helping in the
kitchen when needed, ensuring food quality and keeping food safety standards met. Ultimately, you will
ensure all plates are properly cooked and served and our customers have a pleasant dining experience.



  • ●  Manage kitchen staff and coordinate food orders

  • ●  Supervise food prep and cooking

  • ●  Check food plating and temperature

  • ●  Establish portion sizes

  • ●  Schedule kitchen staff shifts

  • ●  Price menu items in collaboration with General Manager

  • ●  Order food supplies and kitchen equipment, as needed

  • ●  Train kitchen staff on prep work and food plating techniques

  • ●  Store food products in compliance with safety practices (e.g. in refrigerators)

  • ●  Keep weekly and monthly cost reports 

  • ●  Maintain sanitation and safety standards in the kitchen area


  • ●  Excellent people skills

  • ●  Calm under pressure

  • ●  Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef

  • ●  Hands-on experience with planning menus and ordering ingredients

  • ●  Knowledge of a wide range of recipes

  • ●  Familiarity with kitchen sanitation and safety regulations

  • ●  Excellent organizational skills

  • ●  Conflict management abilities

  • ●  Ability to manage a team in a fast-paced work environment

  • ●  Flexibility to work during evenings, weekends and holidays

  • ●  Certification from a culinary school or degree in Restaurant Management is a plus


● ServSafe Certificate (Preferred)


  • ●  Paid Weekly!

  • ●  Shift Meal and Meal Discounts