I am a new owner of a restaurant and need some extra help. Very causal work environment. I personally have over 15yrs of hospitality experience but can always learn more from those around me. I am very hands on with the restaurant and taking care of my staff is a priority and I am looking for someone that can grow with me.
Compensation: $70,000 – $75,000 per year
Hours: 45-50 hours per week (5 shifts)
Position Overview
Toscana on Main is seeking a versatile Manager to split duties between the kitchen and the dining room. This role is designed for a hands-on leader capable of maintaining high culinary standards on the line while effectively managing front-of-house operations.
Schedule Breakdown
3 Shifts (Kitchen): Full responsibility for the line & prep. You must be proficient on Grill and Sautee.
2 Shifts (FOH): Floor management, staff supervision, and guest relations.
Requirements
Technical Skills: Proven experience on Grill and Sautee stations.
Industry Experience: Background in Italian cuisine is strongly preferred.
Communication:Bilingual (English/Spanish) is a significant advantage.
Leadership: Ability to transition seamlessly between back-of-house production and front-of-house service management.
Availability: Must be able to commit to 40–45 hours per week across 5 shifts.
Growth & Opportunity
This is a key leadership position within Toscana on Main. We are looking for a candidate interested in long-term involvement; for the right individual, there are clear opportunities for professional and financial growth as the restaurant continues to evolve.
Compensation
Salary: $75,000 – $80,000 (DOE).
Environment: Professional, fast-paced Italian dining.
Note: This role is ideal for an individual with a solid foundation in kitchen operations looking to transition into a management position.