Restaurant Leader: High-Volume Ops, Growth & Bonus

The Cheesecake Factory Incorporated; Roseville (CA); On-site; USD 70,000 - 73,000; Full time

Benefits offered by this job

Medical Insurance

Dental & Vision Insurance

401(k) Plan

Quarterly bonus

Paid vacation and sick time

Tuition assistance

Career growth

Dining discount

Job summary

The Cheesecake Factory Incorporated is seeking an experienced restaurant leader to manage daily operations in a high-volume, full-service environment. You will coach and develop a 30+ person team, uphold exceptional hospitality standards, and drive guest satisfaction while ensuring culinary quality and financial targets are met.

This role requires strong leadership, a focus on staff development, and adherence to food safety and brand standards.

Qualifications

• 3+ years of management experience in a high volume, full-service restaurant with a full-service bar.
• Experience supervising 30+ team members.
• Strong leadership, coaching, and communication skills.
• Demonstrated financial acumen (profitability, sales, labor management).
• Proficiency in Microsoft Office Suite.
• Ability to read, write, and communicate in English.

Responsibilities

• Lead daily restaurant operations in a high-sales, full-service environment.
• Manage, coach, and develop teams of 30+ employees.
• Drive guest satisfaction through hospitality and service standards.
• Support scratch kitchen execution and culinary quality.
• Monitor and drive financial performance, including labor, cost control, and sales growth.
• Hire, train, retain, and develop team members to become future restaurant leaders.
• Ensure compliance with food safety, sanitation, and operating standards.

Skills

Leadership

Coaching

Communication

Financial acumen

English proficiency

Tools

Microsoft Office

Job description

The Cheesecake Factory Incorporated is seeking an experienced restaurant leader to manage daily operations in a high-volume, full-service environment. You will coach and develop a 30+ person team, uphold exceptional hospitality standards, and drive guest satisfaction while ensuring culinary quality and financial targets are met.

This role requires strong leadership, a focus on staff development, and adherence to food safety and brand standards.