Hands-On QSR Restaurant Leader with Flexible Scheduling

Steaknshake; Orlando (FL); Sur place; USD 25 000 - 39 000; Plein temps

Avantages offerts par ce poste

Flexible Scheduling

Meal Discounts

Employee Assistance Program

Paid Training

Discount Program

Next Day Pay

Résumé du poste

Steak 'n Shake is seeking a Restaurant Manager to lead our快速-service team with hands-on operational excellence. You will work across opening, mid-day, and closing shifts, managing line operations, food safety, and guest hospitality.

Expect to drive P&L metrics, inventory control, and staff development, while maintaining professional standards and high guest satisfaction in a fast-paced environment.

Qualifications

• 1+ years of QSR or fast-casual restaurant management experience required.
• Proven history of consistent work tenure and reliable leadership.
• Deep understanding of food cost management, labor optimization, and operational KPIs.
• Hands-on leadership—comfortable working the drivethrough or grill when needed.
• Tech-savvy with POS systems, inventory platforms, and invoice tools.
• Strong physical stamina and ability to lift 50 lbs.

Responsabilités

• Lead by example—actively working the line, prepping food, maintaining cleanliness, and serving guests across all shifts.
• Wear a professional uniform daily—setting the tone for team presentation and upholding brand standards.
• Own the P&L: manage food costs, control inventory, verify invoices, and eliminate waste while driving labor efficiency.
• Oversee inventory from the back door to the frontline.
• Recruit, train, and retain top hourly talent through feedback and coaching.

Connaissances

QSR management

Fast-casual leadership

Food cost mgmt

Labor optimization

Operational KPIs

Hands-on leadership

POS systems

Inventory platforms

Invoice tools

Outils

POS systems

Inventory platforms

Invoice tools

Description du poste

Steak 'n Shake is seeking a Restaurant Manager to lead our快速-service team with hands-on operational excellence. You will work across opening, mid-day, and closing shifts, managing line operations, food safety, and guest hospitality.

Expect to drive P&L metrics, inventory control, and staff development, while maintaining professional standards and high guest satisfaction in a fast-paced environment.