Morning Belle Manager - Grand Rapids, MI

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

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.

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. Inspired by Opportunity, Success through Service.

Meritage Hospitality Group also owns and operates Michigan-based Casual Dining concepts including Twisted Rooster, Freighters Eatery & Taproom, Stan's Tacos, and Morning Belle.

Meritage is headquartered in Grand Rapids, Michigan, operating with a workforce of approximately 10,000 employees. We are traded on the OTC market and the company’s public filings can be viewed at www.otcqx.com, under the stock symbol MHGU.