• Competitive weekly pay & bonus program
• Salary range of $52,000–$58,000 + bonus, based on experience
• Fuel Discount Program – 25 cents off per gallon
• Leadership development and career advancement opportunities
• Low-cost medical, dental, and vision insurance for full-time employees
• 401(k) with Company Match
• Join a locally owned and operated company committed to developing great leaders.

Key Responsibilities

• Lead, coach, and develop a team of Assistant Managers, Shift Leaders, and Team Members while fostering a positive, guest-focused culture.
• Recruit, interview, hire, onboard, train, and retain team members to support operational success.
• Deliver exceptional Southern Hospitality by ensuring outstanding customer service and resolving guest concerns promptly and professionally.
• Oversee all daily restaurant operations to ensure high standards of food quality, cleanliness, food safety, and brand consistency.
• Maintain compliance with all company policies, food safety standards, and applicable federal, state, and local regulations.
• Analyze financial performance, including sales, labor, food cost, and profitability, and develop action plans to improve results.
• Manage labor scheduling, sales forecasting, inventory, ordering, and operational planning to maximize efficiency.
• Ensure proper cash handling, safety, and security procedures are consistently followed.
• Complete payroll, scheduling, inventory, and other administrative responsibilities accurately and within established deadlines.
• Utilize company training programs and performance management tools to support employee development and career growth.
• Identify facility and equipment maintenance needs and coordinate timely repairs.
• Build community relationships through recruiting, local marketing initiatives, catering opportunities, and guest engagement to grow sales and customer loyalty.

•  High school diploma or equivalent required; post-secondary education in hospitality, restaurant management, or a related field is preferred.
• Previous restaurant management experience required; experience managing high-volume restaurants, multi-unit operations, or food and beverage environments is preferred.
• Strong leadership, coaching, communication, and customer service skills with the ability to motivate and develop teams.
• Knowledge of restaurant operations, food safety, labor management, inventory control, and applicable federal and state employment laws.
• Excellent organizational, problem-solving, and multitasking skills with the ability to work independently.
• Professional demeanor with the ability to effectively supervise employees and deliver exceptional guest service.
• Must be at least 18 years of age.
• Ability to work a flexible schedule, including opening, closing, weekends, holidays, and 10-hour shifts as business needs require.
• Ability to stand for extended periods, bend, reach, and perform repetitive motions throughout the workday.
• Ability to lift, carry, push, or pull up to 50 pounds.
• Successful completion of a background check is required.