Hands-On Restaurant Manager — QSR Leader with Flexible Scheduling

Steak 'n Shake Canton; Kentucky; On-site; USD 42,000 - 48,000; Full time

Benefits offered by this job

Bitcoin Bonus Pay

Newborn Match ($1,000)

Flexible Scheduling

Meal Discounts

Employee Assistance Program

Paid Training

Discount Program

Associate Emergency Foundation

Next Day Pay

Job summary

Steak ’n Shake Canton is seeking a Restaurant Manager to lead operations on the front lines, ensuring hospitality excellence and guiding P&L, inventory, and staffing across all shifts. You will drive standards and team performance in a fast-paced environment.

You’ll lead by example, manage food costs, and coach hourly staff while maintaining brand protocol and food safety. The role requires hands-on leadership and strong communication.

Qualifications

• 1+ years of QSR or fast-casual restaurant management experience.
• 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 drive through or grill when needed.
• Tech-savvy with POS systems, inventory platforms, and invoice tools.

Responsibilities

• Lead by example—actively working the line, prepping food, maintaining cleanliness, and serving guests across all shifts: opening, mid-day, and closing.
• Wear a professional uniform daily—setting the tone for team presentation and upholding brand standards, food safety practices, and service protocols.
• Own the P&L: manage food costs, control inventory, verify invoices, and drive labor efficiency through smart scheduling and cross-training.
• Oversee inventory from the back door to the front line.
• Recruit, train, and retain top hourly talent through clear feedback and coaching.

Skills

QSR management

Leadership

Food cost management

Labor optimization

POS systems

Drive-through & grill

Tools

POS systems

Inventory platforms

Invoice tools

Job description

Steak ’n Shake Canton is seeking a Restaurant Manager to lead operations on the front lines, ensuring hospitality excellence and guiding P&L, inventory, and staffing across all shifts. You will drive standards and team performance in a fast-paced environment.

You’ll lead by example, manage food costs, and coach hourly staff while maintaining brand protocol and food safety. The role requires hands-on leadership and strong communication.