Restaurant Manager

P.F. Chang's China Bistro, Inc.; Grand Rapids (MI); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k) and PTO

Management training program

Referral program

Employee discounts

Lucky Cat Fund assistance

Job summary

P.F. Chang's is hiring a Restaurant Manager in Grand Rapids, MI. This hands-on leadership role oversees both front-of-house and back-of-house operations to deliver our guest-led Pan-Asian dining experience.

You will develop an engaged team, uphold our PRIDE values, and drive performance with energy, heart, and discipline. Anchored in Passion, Respect, Innovation, Discipline, and Excellence, you will hold your team to a higher standard daily while ensuring exceptional guest moments and strong

Qualifications

• 1–3 years of progressive restaurant leadership experience in high-volume, full-service settings.
• Must be at least 21 with a high school diploma or equivalent; college coursework in hospitality, culinary arts, or business is a plus.

Responsibilities

• Recruit, onboard, train, coach, and develop team members; build leadership bench and maintain an inclusive, high-performing workplace.
• Champion food and beverage quality, preparation, presentation, and service standards.
• Deliver memorable hospitality by coaching service, menu knowledge, speed of service, and guest recovery.
• Maintain a clean, safe, guest-ready environment with sanitation checks and preventive maintenance.
• Drive sales growth, manage labor and food costs, and participate in inventory and ordering.
• Support local marketing, community outreach, and brand initiatives.

Skills

Culinary proficiency

Labor management

Cost controls

POS technology

Problem solving

Team coaching

Education

High school diploma

Tools

POS systems

Job description

P.F. Chang's Pay Range (based on experience): $60,000.00 - $75,000.00 / year

Benefits We Offer:

• Comprehensive Benefits: Medical, dental, vision, 401(K), and paid time off.
• Competitive Pay & Performance Incentives: Monthly and quarterly bonuses based on performance.
• Professional Development: Paid management training program to enhance skills and advance career - we promote from within.
• Referral Program: Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location).
• Exclusive Discounts: Access exclusive employee discounts.
• Supportive Community: Financial assistance through the Lucky Cat Fund during hardships for qualifying team members.

Hiring immediately for our salaried full‑time Restaurant Manager.

Job Summary:

The Restaurant Manager is a hands‑on leader who brings our heart‑filled, Guest‑led Pan‑Asian dining experience to life. You’ll lead hospitality (front of house) and culinary (back of house) operations, develop an engaged team, and help create memorable moments for Guests while supporting strong restaurant performance. Anchored by our core PRIDE values—Passion, Respect, Innovation, Discipline, and Excellence—you will bring energy, heart, and purpose to every plate and interaction while demonstrating the discipline to care deeply about the details that define our brand and holding your team to a higher standard every day.

Job Responsibilities:

• Right People: Recruit, onboard, train, coach, and develop Team Members; while building leadership bench strength and maintaining an inclusive, respectful, and high‑performing workplace.
• Perfect Food, Perfect Beverage: Champion food and beverage quality, preparation, presentation, and service standards.
• Bespoke Service: Deliver memorable and personalized hospitality by coaching service, menu knowledge, speed of service, and Guest recovery.
• Safety, Sanitation & Cleanliness: Maintain a spotlessly clean, safe, and guest‑ready environment by overseeing daily/periodic sanitation checks, facility upkeep, and preventive equipment maintenance.
• Sales & Profit Growth: Drive sales growth, manage labor and food cost controls, execute assigned Areas of Responsibility (AORs), and participate in inventory and ordering and other restaurant performance goals.
• Community & Charitable Engagement: Support local restaurant marketing, community outreach, and charitable initiatives as a brand ambassador who exemplifies our mission and values.

Job Requirements:

• Experience: 1–3 years of progressive restaurant leadership experience managing both FOH and BOH operations in a high‑volume, full‑service restaurant.
• Education & Age: Must be at least 21 years of age with a high school diploma or equivalent (college coursework in hospitality, culinary arts, or business is a plus).
• Certifications: Maintain all required food safety, alcohol service, and company training certifications in accordance with state, local, and company requirements.
• Driver’s License & Travel: Possess a valid driver’s license with the ability to handle operational duties such as shift coverage, bank deposits, catering deliveries, local marketing, and business travel.

Core Competencies:

Strong proficiency in culinary/beverage standards, labor management, cost controls, POS technology, problem-solving, and team coaching.

Working Conditions:

Schedule Flexibility: Requires flexible availability to work FOH and BOH shifts across days, evenings, weekends, and holidays to support business needs.

Work Environment: Maintain regular, reliable attendance and work collaboratively in a fast‑paced environment.

Physical Requirements:

Ability to stand and walk for extended periods, lift and transport up to 50 pounds, and work in varying conditions (kitchen, cooler, freezer, outdoor).

Travel:

May require travel up to 20% of the time for training, business meetings, or potential multi-location support (on occasion).

Essential Functions:

Perform all essential job functions with or without reasonable accommodation.

Keywords:

Manager, Restaurant Operations Manager, Hospitality Manager, Kitchen Manager, Culinary Manager, Sous Chef, Senior Sous Chef, Food Service Manager, Dining Manager, FOH Manager, BOH Manager.

Why work for us?

Because it’s more than a job. We take PRIDE in creating a heart‑filled, guest‑led Pan‑Asian dining experience, fueled by passion for our craft, respect for our people, and an unwavering commitment to excellence.

Our Heritage

Whether it's an Asian design, a new twist on a classic dish, or a pair of chopsticks, we embrace our Asian heritage whenever and wherever we can. The fresh ingredients and pure cooking methods that we use every day in our kitchens have been the same since our inception in 1993. Today, we have 210+ U.S. restaurants, including airport locations, as well as 100+ international locations in more than 22 countries across the globe.

Our Purpose

Our purpose is to Celebrate Life. Family. Food. We treat our team members like family, and bring our authentic selves to work every day. We love to learn and grow, to challenge and be challenged, and our ultimate goal is to do our best, no matter what we are doing. We live to serve others and strive to make our guests’ lives better through joyful hospitality!