Restaurant Manager - Growth, Great Benefits & Weekly Pay

Boddie-Noell Ent.; Elizabethtown (KY); On-site; USD 41,000 - 59,000; Full time

Benefits offered by this job

Weekly pay

401K

Vacation, sick, holiday & bereavement

Discounted meals

Medical, dental, vision & life

Bonus program

Paid training

Advancement opportunities

Workplace caring culture

Employee assistance fund

Corporate chaplains

Job summary

Boddie-Noell Enterprises, Inc. is hiring a Restaurant Manager for Hardee’s in Kentucky. You will operate the restaurant alongside crew members, drive guest satisfaction, and uphold food quality, safety, and cleanliness while focusing on profitability.

Experience in management and a hands-on leadership style are essential. The role involves scheduling, coaching, and ensuring compliance with company policies.

Qualifications

• Must be 18 years or older.
• 2 years of management experience.
• Ability to lead, train and develop staff.
• Strong communication and guest service skills.

Responsibilities

• Interview and hire staff to operate the restaurant according to company standards and regulations.
• Schedule staff to meet guest flow; manage labor costs.
• Train and develop crew under the General Manager.
• Maintain positive relations with management and crew; provide coaching.
• Lead meetings to discuss operation procedures and safety.
• Maintain inventory and control food costs per company standards.
• Ensure cash handling procedures and financial controls.
• Maintain building, equipment, and cleanliness standards.
• Ensure professionalism and adherence to policies.

Skills

2 years of management experience

Excellent communication skills

Strong conflict-resolution skills

Loves serving and helping others

Reliable and cheerful

Ability to pass background check and 3

Valid Driver’s License

Available to work all shifts and on‑b‑

Job description

Boddie-Noell Enterprises, Inc. is hiring a Restaurant Manager for Hardee’s in Kentucky. You will operate the restaurant alongside crew members, drive guest satisfaction, and uphold food quality, safety, and cleanliness while focusing on profitability.

Experience in management and a hands-on leadership style are essential. The role involves scheduling, coaching, and ensuring compliance with company policies.