Restaurant Manager: Lead Team & Guest Experience

BNE Boddie-Noell Enterprises, Inc.; United States; On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Weekly pay

Flexible work environment

Paid training

401K

PTO & holidays pay

Discounted meals during shift

Medical, Dental, Vision & Life

Advance bonus program

Competitive pay

Caring culture

Employee assistance fund

Corporate chaplains

Job summary

Boddie-Noell Enterprises, Inc. is hiring a Restaurant Manager for their Hardee’s restaurants. You will lead and motivate crew, manage daily operations, and ensure top-tier guest service, food quality, safety, and cleanliness in a fast-paced environment.

You will operate the restaurant in the absence of the Senior/General Manager and focus on profitability while maintaining the highest standards. This role requires strong leadership and a hands-on approach with staff.

Qualifications

• Must be 18 years or older.
• Must be able to lead, recognize and train successful talent.
• 2 years of management experience.
• Available to work all shifts and weekends.
• Ability to pass background check and drug screen.
• Valid Driver’s License.
• Strong conflict-resolution skills.
• Cheerful and Positive Attitude.
• Excellent communication skills.
• Loves Serving and Helping Others.

Responsibilities

• Interview and hire qualified staff to operate the restaurant based on company standards and in compliance with regulations.
• Schedule sufficient staff to operate the restaurant and accommodate guest flow.
• Manage labor costs to meet company standard.
• Train and develop crew under the direction of the Senior/General Manager.
• Maintain cooperative, harmonious working relationship with management team and crew.
• Provide coaching, counseling, and discipline as warranted.

Skills

Leadership

Staff training

Guest service

Restaurant operations

Communication

Job description

Boddie-Noell Enterprises, Inc. is hiring a Restaurant Manager for their Hardee’s restaurants. You will lead and motivate crew, manage daily operations, and ensure top-tier guest service, food quality, safety, and cleanliness in a fast-paced environment.

You will operate the restaurant in the absence of the Senior/General Manager and focus on profitability while maintaining the highest standards. This role requires strong leadership and a hands-on approach with staff.