Restaurant Manager: Lead Hospitality & P&L in QSR

Steak 'n Shake Middletown; Blue Ball (OH); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Bitcoin Bonus Pay

Newborn Match

Maximum Wage Employer

High hourly wages within 25 miles

Job summary

Steak 'n Shake Middletown is seeking a Restaurant Manager to lead from the front, actively working on the line to ensure hospitality, cleanliness, and brand standards across all shifts.

You will own the P&L, optimize food costs and labor, manage inventory from back door to front line, and recruit and develop top hourly talent. This is a hands-on leadership role requiring 18+ and comfort with POS systems in a fast-paced kitchen.

Qualifications

• 1+ years of QSR or fast-casual restaurant management experience required.
• 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.
• Tech-savvy with POS systems, inventory platforms, and invoice tools.
• Must be 18 years of age.

Responsibilities

• Lead by example, actively working the line, prepping food, maintaining cleanliness, and serving guests across all shifts (opening, mid-day, closing).
• Wear a professional uniform and uphold brand standards, food safety practices, and service protocols.
• Own the P&L: manage food costs, control inventory, verify invoices, and drive labor efficiency with smart scheduling.
• Oversee inventory from back door to front line.
• Recruit, train, and retain top hourly talent through feedback and coaching.

Skills

Leadership

Operational excellence

P&L management

Food cost management

Labor optimization

Drive-through / grill

Tools

POS systems

Inventory platforms

Invoice tools

Job description

Steak 'n Shake Middletown is seeking a Restaurant Manager to lead from the front, actively working on the line to ensure hospitality, cleanliness, and brand standards across all shifts.

You will own the P&L, optimize food costs and labor, manage inventory from back door to front line, and recruit and develop top hourly talent. This is a hands-on leadership role requiring 18+ and comfort with POS systems in a fast-paced kitchen.