FOH/BOH Manager — Growth Path to GM

Meritage Hospitality Group Inc.; United States; On-site; USD 55,000 - 75,000; Full time

Job summary

Meritage Hospitality Group is seeking a Restaurant Manager to oversee Front and Back of House operations, ensuring top guest experiences while driving sales and controlling costs. The role trains high-potential teammates for future General Manager roles and serves as senior leader on duty when the GM is away.

The position emphasizes operational leadership, team development, and maintenance of Meritage standards across dining service, with opportunities for growth within the organization.

Qualifications

• 1–2 years of management experience in a casual dining restaurant.
• ServSafe and Alcohol certified.
• Bachelor’s Degree preferred: Hospitality, Business, or related field.

Responsibilities

• Partner with the GM to manage P&L through sales growth and cost control.
• Direct daily Front and Back of House operations including tasks, opening/closing, and deliveries.
• Work in various restaurant roles to support service and operations.
• Write food and supply orders, conduct inventory, schedule labor, process invoices, and payroll edits.
• Host when needed and deliver a best-in-class guest experience.
• Interview, hire, and onboard hourly team members.
• Foster Meritage Values and develop team members for future leadership.
• Resolve guest concerns with professionalism and uphold food quality and cleanliness.
• Prepare the restaurant for opening and closing using checklists and procedures.
• Train team members in operational and soft skills using standardized programs.
• Develop leadership skills by mentoring with the GM.

Skills

Staff leadership

Scheduling

Guest service

Hiring & onboarding

Education

Bachelor's Degree in Hospitality or Business

Job description

Meritage Hospitality Group is seeking a Restaurant Manager to oversee Front and Back of House operations, ensuring top guest experiences while driving sales and controlling costs. The role trains high-potential teammates for future General Manager roles and serves as senior leader on duty when the GM is away.

The position emphasizes operational leadership, team development, and maintenance of Meritage standards across dining service, with opportunities for growth within the organization.