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Manager

Our Mom's Restaurant

  • Baton Rouge, Louisiana
  • 30+ days ago

    Highlights

    Position Summary: The Manager is responsible for overseeing all aspects of restaurant operations, ensuring exceptional guest experiences, strong financial performance, and a positive team culture. This role leads both Front of House (FOH) and Back of House (BOH) teams, drives sales, and maintains operational excellence.

    Numbers & Facts

    LocationBaton Rouge, Louisiana

    Description

    Manager Job Description:

    Position Summary:
    The Manager is responsible for overseeing all aspects of restaurant operations, ensuring exceptional guest experiences, strong financial performance, and a positive team culture. This role leads both Front of House (FOH) and Back of House (BOH) teams, drives sales, and maintains operational excellence.

    Key Responsibilities:
    Operations Management:
    • Oversee daily restaurant operations, ensuring smooth and efficient service.
    • Maintain high standards of cleanliness, food quality, and hospitality.
    • Enforce all company policies, procedures, and health regulations.
    • Ensure readiness for all service periods, including staffing and product levels.
    Financial Performance:
    • Manage P&L, budgets, and financial reporting.
    • Control labor and food costs to meet company targets.
    • Drive revenue through local marketing, events, and guest engagement.
    • Monitor key performance indicators (sales, labor %, food cost %, etc.).
    Team Leadership & Development:
    • Hire, train, and develop managers and hourly team members.
    • Create schedules that align with business needs and labor goals.
    • Hold team accountable while fostering a positive, team-oriented culture.
    • Conduct performance reviews and ongoing coaching.
    Guest Experience:
    • Ensure every guest receives exceptional service.
    • Handle guest concerns and resolve issues promptly and professionally.
    • Maintain a strong presence on the floor during peak hours.
    Training & Systems:
    • Implement and uphold training programs for all positions.
    • Ensure consistency in execution of recipes, service standards, and procedures.
    • Maintain and improve operational systems and workflows.
    Inventory & Vendor Management:
    • Oversee ordering, inventory counts, and vendor relationships.
    • Ensure proper receiving, storage, and product rotation (FIFO).
    • Minimize waste and control costs.

    Qualifications:
    • 3–5+ years of restaurant management experience (full-service preferred).
    • Proven ability to manage P&L and hit financial targets.
    • Strong leadership, communication, and problem-solving skills.
    • High level of organization and attention to detail.
    • Ability to work nights, weekends, and holidays as needed.

    Core Competencies:
    • Leadership & Accountability.
    • Financial Acumen.
    • Operational Excellence.
    • Guest-Focused Mindset.
    • Team Development.

    Compensation & Benefits:
    • Competitive salary + performance-based bonuses.
    • Paid time off.
    • Growth opportunities.

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