Restaurant Manager

donkeygr; Grand Rapids (MI); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

PTO

Insurance

Food and Beverage Discounts

Bereavement

401(k)

Job summary

A dynamic restaurant group in Grand Rapids is seeking a Restaurant Manager to oversee all store operations. The role requires a minimum of one year of management experience in a high-volume restaurant. Responsibilities include ensuring guest service, managing staff, and driving sales. Ideal candidates possess strong organizational and communication skills and a commitment to professional leadership. Flexible scheduling and a competitive salary with bonus opportunities are offered.

Qualifications

• Minimum of 1 year current, salaried management experience in a high-volume restaurant/bar.
• Must be, or willing to be, ServSafe compliant.
• Strong belief in a professional and ethical approach to leading staff.

Responsibilities

• Oversee all store operations for the concept.
• Ensure guest service standards and efficient operations.
• Develop and execute sales-driving opportunities.

Skills

Organizational skills

Detail oriented

Communication skills

Leadership

Job description

Benefits

• PTO
• Insurance
• Food and Beverage Discounts at all locations
• Bereavement
• 401(k)

Join Our Team!

The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere.

The Restaurant Manager will have oversight of all store operations for their concept of All In Hospitality Group. They will work directly with the General Manager to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching, and mentorship.

Areas of Focus

• Ensuring raving fan guest service at all times
• Hiring and training of hourly staff
• Focused on in‑store food/pour costs, inventory, and waste management
• Menu development alongside current in‑house leadership
• Mentorship and development with current in‑house leadership and hourly staff
  • Leading 1‑1’s
  • Action plans for goal achievements
• Ensuring safety practices and handbook standards are being followed
• Working to maximize profitability
  • Reviewing store inventory and variances
  • Reviewing P&Ls and cost‑effectiveness
  • Reviewing and controlling labor costs
• Creating and promoting a healthy workplace culture and teamwork toward a communicative goal
• Ensuring efficiencies along facility layouts and in‑house assets
• Developing and executing sales‑driving opportunities
• Running shifts daily to ensure guest service standards and efficient operations

Requirements

• Minimum of 1 year current, salaried management experience in a high‑volume restaurant/bar
• Strong organizational skills to manage the needs of the restaurant
• Detail oriented
• Must be, or willing to be, ServSafe compliant
• Communication skills to inspire and motivate consistency and excellence
• Strong belief in a professional and ethical approach to leading, motivating, and developing staff

Reports To: General Manager
Pay: Salary + Bonus Opportunities or Hourly Roles Available
Hours: 45–47 hours/week, you write your own schedule based on needs

This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice.

If you’re passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, we’d love to hear from you!