Restaurant Manager: Lead Operations, Growth & Perks

Hot Head Burritos; Dayton (OH); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Tips

Monthly Bonus

Instant Pay

Free Food

Flexible Scheduling

Paid Time Off

Advancement Opportunities

Holiday Closures

Referral Program

Medical, Dental & Vision Insurance*)

Life Insurance*)

401(k)*

for qualifying employees

Job summary

Hot Head Burritos in Dayton, OH is seeking a hands-on Restaurant Manager to lead daily operations and guest experience. You will oversee service quality, manage costs, and drive profitability while guiding a team in a fast-paced setting.

The ideal candidate brings restaurant leadership, strong communication, and a commitment to food safety. Availability to work 45 hours weekly and a high-energy, customer-focused mindset are essential.

Qualifications

• Energetic and eager to learn.
• Leadership experience in a restaurant setting is preferred.
• Excellent communication and interpersonal skills.
• Strong knowledge of restaurant operations.
• Understanding of food safety procedures and regulations.
• Previous experience as a manager or supervisor in a restaurant setting.
• Ability to safely lift over 40 lbs and stand for extended periods.
• Available to work 45 hours per week.

Responsibilities

• Shift Management: delegate staff and maintain high service standards.
• Coaching & Leadership: guide and support team members; lead by example.
• Economic Management: manage resources, scheduling, reports, and deposits; monitor cash flow.
• Safety & Cleanliness: uphold food safety and cleanliness standards.

Skills

Energetic

Leadership experience

Communication skills

Food safety

Restaurant operations

Ability to lift 40 lbs

45+ hours/week

Job description

Hot Head Burritos in Dayton, OH is seeking a hands-on Restaurant Manager to lead daily operations and guest experience. You will oversee service quality, manage costs, and drive profitability while guiding a team in a fast-paced setting.

The ideal candidate brings restaurant leadership, strong communication, and a commitment to food safety. Availability to work 45 hours weekly and a high-energy, customer-focused mindset are essential.