Restaurant Manager

The Pasta House Co.; St. Louis (MO); On-site; USD 45,000 - 65,000; Full time

Job summary

The Pasta House Co. in St. Louis is seeking a Restaurant Manager who will own the day-to-day operations of the location.

You will oversee both front-of-house and back-of-house teams, ensure a seamless guest experience, and monitor financials. You will open/close, lead scheduling, control labor and food costs, manage inventory and vendors, and uphold food-safety standards. This role requires hiring, coaching staff, and presenting daily reports.

Qualifications

• 2+ years of restaurant management or assistant-management experience in a full-service setting.
• Proven team leadership and scheduling experience.
• Comfort managing food and labor costs to target.
• Open availability including nights, weekends, and holidays.
• Familiarity with POS and scheduling systems.
• ServSafe or food-handler certification or willingness to obtain.
• Reliable transportation.

Responsibilities

• Run daily operations including opening and closing.
• Lead, schedule, and develop the team while managing labor cost.
• Own the guest experience.
• Manage food cost, inventory, ordering, and vendors.
• Maintain food-safety compliance.
• Hire, onboard, and coach staff.
• Handle cash management and daily reporting.

Skills

Team leadership

Scheduling

Customer service

Labor cost management

Food cost management

Staff coaching

Open availability

POS systems

Scheduling software

Tools

POS systems

Scheduling systems

Job description

As Restaurant Manager at The Pasta House Co., you own the day-to-day operation of one of our locations: the floor, the team, the guest experience, and the numbers.

You lead a front‑of‑house and back‑of‑house crew, keep service running smoothly through busy rushes, and make sure every guest leaves wanting to come back.

Responsibilities

• Run daily operations including opening and closing.
• Lead, schedule, and develop the team while managing labor cost.
• Own the guest experience.
• Manage food cost, inventory, ordering, and vendors.
• Maintain food-safety compliance.
• Hire, onboard, and coach staff.
• Handle cash management and daily reporting.

Qualifications

• 2 or more years of restaurant management or assistant‑management experience in a full‑service or casual‑dining setting (required).
• Proven team leadership and scheduling experience.
• Comfort managing food and labor cost to target.
• Open availability including nights, weekends, and holidays (required).
• Familiarity with POS and scheduling systems.
• ServSafe or food‑handler certification or willingness to obtain.
• Reliable transportation.