Restaurant Manager - High-Volume Ops & Guest Experience

Culinary Dropout; Franklin (TN); On-site; USD 65,000 - 80,000; Full time

Benefits offered by this job

Medical/Dental/Vision

Retirement match

Dining discounts

Brand discounts

Gym/Wellness discounts

Paid time off

Job summary

Culinary Dropout, part of Fox Restaurant Concepts, in Franklin, TN, is hiring for a full-time leadership role. You will oversee shifts, manage scheduling, and drive operations to deliver outstanding guest experiences in a high-energy setting.

The role requires 2+ years of restaurant management in a high-volume environment, a solid grasp of business operations and financials, and the ability to coach and develop a restaurant team. Competitive pay and benefits offered.

Qualifications

• 2+ years high-volume restaurant management experience
• Demonstrate an understanding of business operations and financials
• Coach, lead and develop restaurant team

Responsibilities

• Must have 2+ years high-volume restaurant management experience
• Demonstrate an understanding of business operations and financials
• Manage shifts which include daily decision making, scheduling, and planning
• Create memorable dining experiences by exceeding guest expectations
• Understand flavors, aromas, and characteristics of food ingredients
• Ensure product quality and restaurant cleanliness
• Perform calmly and effectively in a high-volume environment
• Manage on-the-fly requests with ease and poise
• Understand POS systems and OpenTable (or other digital/online reservation systems)
• Coach, lead and develop restaurant team

Skills

Restaurant management

Operations knowledge

Guest service leadership

Job description

Culinary Dropout, part of Fox Restaurant Concepts, in Franklin, TN, is hiring for a full-time leadership role. You will oversee shifts, manage scheduling, and drive operations to deliver outstanding guest experiences in a high-energy setting.

The role requires 2+ years of restaurant management in a high-volume environment, a solid grasp of business operations and financials, and the ability to coach and develop a restaurant team. Competitive pay and benefits offered.