| Location | Grand Rapids, MI |
The Manager, under the guidance of the General Manager, is tasked with overseeing both Front and Back of House operations to ensure a high-performing, guest-focused restaurant. This role involves managing daily activities, developing team members, and stepping into any position as required. Created as a growth opportunity, this position trains high-potential teammates for future General Manager roles. When the General Manager is not in the restaurant, the Manager is the senior leader on duty.
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Essential Duties:
Partner with the GM to maintain a healthy P&L through sales growth and cost control.
Direct daily operations in both Front and Back of House, including assigning tasks, managing opening/closing procedures, and overseeing deliveries.
Work in various roles throughout the restaurant to support team needs and ensure smooth service.
Write food and supply orders, conduct full inventory, create labor schedules, process invoices, and manage payroll edits.
Act as Host when needed, delivering a best-in-class guest experience.
Interview, hire, and onboard hourly team members.
Foster a culture rooted in Meritage Values, emphasizing personal and professional development.
Ensure exceptional guest experiences by resolving issues promptly, maintaining food quality, and upholding cleanliness standards.
Prepare the restaurant for opening and closing using established checklists and procedures.
Train team members in both operational and soft skills using standardized training programs.
Responsible for formal and informal performance management.
Develop leadership skills by working closely with the GM and mentoring future leaders.
Perform other duties as assigned.
Working Conditions:
Work is performed in a fast-paced restaurant environment, requiring frequent standing, walking, and multitasking in both hot kitchen and guest-facing areas. Flexibility in schedule, including nights, weekends, and holidays, is required.
Experience:
Required:
High School Diploma or GED.
1-2 years of management experience in a casual dining restaurant.
ServSafe and Alcohol certified
Preferred:
Bachelor's Degree
3+ years of management experience in a casual dining setting. Experience managing both Front and Back of House operations.
FOH and BOH restaurant management experience
Knowledge and Abilities:
Strong understanding of restaurant operations, including scheduling, inventory, and cost control.
Ability to lead, motivate, and develop a diverse team.
Knowledge of food safety and sanitation standards.
Ability to resolve guest concerns with professionalism and empathy.
Comfortable working in all restaurant roles as needed.
Education:
Bachelor's Degree in Hospitality, Business, or related field.
We are an Equal Opportunity Employer. Inclusion is at the heart of our business.