Hourly Manager

We are looking for an Hourly Manager whom will play a vital role in maintaining smooth front-of-house operations and providing an exceptional guest experience. This position combines the responsibilities of both hosts and takeout attendants into one cohesive, high-performing team.

Position Summary

The Hourly Restaurant Manager supports daily restaurant operations by leading team members, ensuring high-quality food and service standards, maintaining a safe and clean environment, and assisting in achieving financial and operational goals. This role serves as a hands-on leader, actively working alongside the team to deliver an exceptional guest experience.

In addition, this role can also choose to bartend and wait tables for tips if wanted.

Key Responsibilities

Operations Management Oversee daily front- and back-of-house operations during assigned shifts. Ensure compliance with food safety, sanitation, and workplace safety standards. Monitor inventory levels, food preparation, and waste control to reduce costs. Manage cash handling and reconcile shift reports accurately. Team Leadership Supervise, train, and motivate team members to achieve performance goals.

Delegate tasks effectively and ensure shift coverage. Promote a positive, respectful, and productive work environment. Assist in recruiting and onboarding new employees. Guest Experience Ensure that every guest receives prompt, friendly, and attentive service. Resolve guest complaints quickly and professionally. Maintain restaurant cleanliness and atmosphere to brand standards.

Administrative Duties Complete shift paperwork and operational checklists accurately. Support the General Manager in meeting labor, sales, and profit targets. Participate in inventory counts and ordering processes. Enforce company policies and procedures consistently.

Qualifications

Minimum 1–2 years of restaurant or hospitality supervisory experience (quick service, casual, or full service preferred). Strong leadership, communication, and problem-solving skills. Ability to work flexible hours including nights, weekends, and holidays. Basic knowledge of restaurant financials, labor control, and cost management.

Food Safety Certification (ServSafe or equivalent) preferred. Physical Requirements Ability to stand, walk, and move around the restaurant for extended periods. Lift and carry up to 40 lbs. occasionally. Work in a fast-paced environment requiring frequent bending, reaching, and multitasking.