Restaurant Manager

Ontario Trillium Foundation; North Riverside (IL); On-site; USD 55,000 - 75,000; Full time

Job summary

KPOT is seeking a Restaurant Manager to lead front-of-house operations in a fast-paced environment. The role requires strong organizational skills, the ability to multitask, and hands-on coaching of team members to uphold exceptional hospitality and guest experience.

Applicant should be available for evenings and weekends, with a track record in full-service restaurant leadership and P&L understanding. This position offers opportunities for growth within a dynamic brand.

Qualifications

• 5+ years leading full-service restaurant operations and supervising teams.
• State-mandated Food Handlers Certification required.
• Proficient in POS systems and scheduling software (7Shifts).

Responsibilities

• Oversee front-of-house operations including labor scheduling, inventory, and regulatory compliance.
• Lead pre-shift meetings focusing on service and upselling.
• Ensure seamless execution of KPOT service model and brand standards.
• Maintain cleanliness, safety, and guest flow; monitor wait times and table turns.
• Recruit, train, and develop hourly staff; coach performance.
• Drive sales growth and local marketing initiatives.
• Communicate with Franchise Partner on daily operations and performance.

Skills

Restaurant operations

Bartending

POS systems

7Shifts

P&L management

Team leadership

Communication

Tools

POS systems

7Shifts

Job description

Join KPOT, one of the fastest-growing restaurant brands in the U.S! With over 130 locations and expanding, KPOT is redefining the dining scene with its unique All-You-Can-Eat Korean BBQ and Hot Pot experience. We are seeking a passionate Restaurant Manager who thrives in a fast-paced, high-energy environment. At KPOT, you will be part of a vibrant team dedicated to delivering incredible guest experiences, with real opportunities to grow your career.

ROLE OVERVIEW

The Restaurant Manager plays a critical leadership role at our KPOT locations, overseeing the success of front-of-house operations. This Restaurant Manager position requires an individual who is highly organized, adept at multitasking, and capable of coaching team members effectively in real-time. The ideal Restaurant Manager will have a strong track record of fostering a culture of exceptional hospitality and will be responsible for ensuring seamless day-to-day operations. Availability to work evenings and weekends is essential.

Duties and Responsibilities

• Oversee front-of-house operations by managing labor via scheduling, bar inventory, and ensuring compliance with federal, state, and local regulations.

• Conduct pre-shift meetings focused on service, upselling, and brand standards.

• Ensure seamless execution of KPOT service model.

• Maintain cleanliness, organization, and safety standards.

• Monitor wait times, table turns, and guest flow.

• Recruit, train, and develop hourly team members. Coach and hold staff accountable to performance standards.

• Drive sales growth and local marketing initiatives

• Maintain expert knowledge of brand standards, plate presentation, recipe adherence, and overall operational procedures.

• Oversee floor operations, shift management, labor cuts, and engage with customers to ensure exceptional service.

• Ensure compliance with all health department regulations.

• Maintain proper food handling, storage, and sanitation standards.

• Maintain clear, consistent communication with the Franchise Partner regarding daily operations, service standards, and performance.

• Additional responsibilities as assigned.

Requirements

• Ability to stand and walk for extended periods (up to 8–10 hours per shift).

• Ability to lift and carry up to 25–50 pounds.

• Frequent bending, reaching, and repetitive movements in a fast-paced environment.

• Ability to work in varying conditions, including heat, cold, and noise.

• Must be able to work a flexible schedule, including evenings, weekends, and holidays.

Essential Functions

• 5+ years leading full-service restaurant operations and bartending, with a hands-on approach to service and team supervision.

• Holds a valid State-Mandated Food Handlers Certification, ensuring compliance with health and safety standards.

• Proficient in POS systems, scheduling software (specifically 7Shifts), purchasing platforms, streamlining daily operations.

• Demonstrate clear, high-level communication skills to effectively lead teams and enhance guest satisfaction.

• Solid experience with P&L management, understanding the relationship between sales, labor, and operational costs.

• Strong communication and a passion for delivering world-class service at every touchpoint.

• Comfortable working around grills and hot cooking surfaces.