Manager

Our Mom's Restaurant; Baton Rouge (LA); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Competitive salary + performance-based bonuses

Paid time off

Growth opportunities

Job summary

Our Mom's Restaurant in Baton Rouge, Louisiana, is seeking a Manager to oversee all restaurant operations and ensure exceptional guest experiences. You'll lead both Front of House and Back of House teams, drive sales, and maintain high standards of cleanliness and service.

The ideal candidate will have 3–5 years of management experience in a restaurant setting, with strong financial, leadership, and communication skills. Competitive salary and benefits are offered for this full-time role.

Qualifications

• 3–5+ years of restaurant management experience, preferably in full-service.
• Proven ability to manage P&L and meet financial targets.
• Strong leadership qualities with excellent communication skills.
• High organization skills and attention to detail.
• Available to work nights, weekends, and holidays as needed.

Responsibilities

• Oversee daily operations ensuring smooth and efficient service.
• Manage financial performance including P&L and budgeting.
• Hire, train, and develop restaurant staff.
• Ensure exceptional guest experiences and handle concerns promptly.
• Implement training and maintain operational standards.

Skills

Leadership

Communication

Problem-solving

Financial Acumen

Operational Excellence

Job 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.