Restaurant Manager in Training - Lead & Develop Team

Exit-76-Corporation; Nelson Township (MI); On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

Low deductible Insurance

Short Term Disability

Paid Life Insurance

Dental

Vision

Additional coverage for family

Job summary

Exit-76-Corporation in Michigan is seeking a Store Manager for end-to-end restaurant operations, including staff supervision, inventory control, cash handling, and local marketing efforts. You will ensure food safety, quality, and customer service standards across all shifts.

Responsibilities include scheduling, evaluating staff, training, and promoting a positive work environment while managing health codes and safety policies. The role requires 40–50 hours weekly and reliable transportation.

Qualifications

• High school graduate or equivalent; college degree preferred.
• Minimum of two years in a QSR environment with supervising/training staff.
• Excellent verbal and written communication skills.
• Ability to operate a computerized Point of Sale system and lift up to 50 pounds.
• Must be able to work 40–50 hours per week.
• Reliable transportation and availability on-call 24 hours if needed.

Responsibilities

• Completes and posts the staff work schedules.
• Manages a staff of approximately 4 to 12; conducts evaluations and recommends promotions or terminations.
• Communicates changes of food preparation formulas, standards, etc. to staff.
• Supports local and national marketing initiatives.
• Ensures that health and food safety codes are maintained and company safety policies followed.
• Identifies and contacts prospective customers to promote sales.

Skills

Staff supervision

Customer service

Verbal and written communication

Leadership

Education

High school diploma

College degree preferred

Job description

Exit-76-Corporation in Michigan is seeking a Store Manager for end-to-end restaurant operations, including staff supervision, inventory control, cash handling, and local marketing efforts. You will ensure food safety, quality, and customer service standards across all shifts.

Responsibilities include scheduling, evaluating staff, training, and promoting a positive work environment while managing health codes and safety policies. The role requires 40–50 hours weekly and reliable transportation.