Restaurant Manager: Lead Fast-Casual Ops & Hospitality

Harri; Normal (IL); On-site; USD 21,000 - 29,000; Full time

Benefits offered by this job

Medical/Rx

HSA with Employer Contribution

Dental

Vision

Life & Disability

Hospital Indemnity

Critical Illness

Accident

401(k) with 4% Employer Safe-Harbor

Job summary

Steak ’n Shake is seeking a Restaurant Manager to lead operations with hands‑on involvement across open, mid‑day, and closing shifts. You’ll model standards in hospitality, food safety, and service while driving performance on every shift.

The role demands 1+ years of QSR or fast‑casual management, a proven track record of reliable leadership, and strong focus on food cost and labor optimization. Drive engagement and guest satisfaction in a fast‑paced kitchen environment.

Qualifications

• 1+ years of QSR or fast‑casual restaurant management experience.
• Proven history of consistent work tenure and reliable leadership.
• Deep understanding of food cost management, labor optimization, and operational KPIs.
• Hands‑on leadership—comfortable working the drive‑through or grill when needed.

Responsibilities

• Lead by example—actively working the line, prepping food, maintaining cleanliness, and serving guests across all shifts.
• Own the P&L: manage food costs, control inventory, verify invoices, and eliminate waste while driving labor efficiency.
• Oversee inventory from the back door to the front line.
• Recruit, train, and retain top hourly talent through clear feedback and coaching.

Skills

POS systems

Food cost management

Labor optimization

Leadership

Team development

Tools

Inventory platforms

Invoice tools

Job description

Steak ’n Shake is seeking a Restaurant Manager to lead operations with hands‑on involvement across open, mid‑day, and closing shifts. You’ll model standards in hospitality, food safety, and service while driving performance on every shift.

The role demands 1+ years of QSR or fast‑casual management, a proven track record of reliable leadership, and strong focus on food cost and labor optimization. Drive engagement and guest satisfaction in a fast‑paced kitchen environment.