Restaurant Manager on Duty

Duprey Companies; Concord (NH); On-site; USD 45,000 - 65,000; Full time

Job summary

Haley & Bear, a restaurant and bar concept in Concord, NH, seeks a Manager on Duty to oversee daily operations during assigned shifts and ensure exceptional service and food quality. The MOD will lead by example, resolve guest issues promptly, and support team members to maintain smooth, efficient shifts.

Responsibilities include supervising staff, maintaining cleanliness and safety, managing cash procedures, and coordinating with the kitchen and service teams.

Qualifications

• Minimum: High school diploma or GED, or 1-2 years hospitality experience.
• Strong customer service and communication skills; ability to resolve issues professionally.
• Comfort with cash handling and basic financial tasks.
• Commitment to food safety, cleanliness, and team performance.

Responsibilities

• Oversee front-of-house and/or back-of-house operations during assigned shifts.
• Ensure excellent guest service by addressing complaints and managing wait times.
• Maintain cleanliness and food safety standards across the restaurant.
• Monitor staff performance and support team morale.
• Manage cash handling procedures, end-of-day reports, and deposits.
• Communicate with kitchen and service teams for timely food delivery.
• Ensure adherence to health, safety, and sanitation regulations.
• Assist with new-hire training and ongoing staff development.
• Act as point of contact in absence of the General Manager.

Skills

Customer Service

Communication

Problem Solving

Quality Focus

Education

High School or GED

1-2 years hospitality experience

Job description

Description

Welcome to Haley & Bear, a restaurant and bar concept inspired by the heartwarming friendship between a child and their loyal canine companion. Drawing from beloved literary classics like Old Yeller and Where the Red Fern Grows, Haley & Bear radiates charm and nostalgia, echoing the deep bond shared between Haley and her beloved dog, Bear.

Join our team as an AM Manager on Duty

Shift: Morning Thursday - Sunday

Evening Wed - Saturday

The Manager on Duty (MOD) is responsible for overseeing the daily operations of the restaurant during assigned shifts. This role ensures exceptional service, food quality, cleanliness, and team performance in alignment with company standards. The MOD leads by example, resolves guest issues promptly, supports team members, and ensures that every shift runs smoothly and efficiently.

Essential Duties and Responsibilities

• Supervise front-of-house and/or back-of-house operations during assigned shifts.
• Ensure excellent guest service by addressing complaints, managing wait times, and resolving issues in a professional manner.
• Maintain cleanliness, organization, and proper food safety standards throughout the restaurant.
• Monitor staff performance, provide direction, and support team morale.
• Oversee cash handling procedures, including end-of-day reports, drawer counts, and deposits.
• Communicate with kitchen and service teams to ensure accurate and timely food delivery.
• Ensure adherence to all health, safety, and sanitation regulations.
• Support new hire training and ongoing development of team members.
• Act as the point of contact in the absence of the General Manager or AGM.

Additional Duties

• Participate in ongoing education and training
• Attend team/department meetings
• Other duties as assigned

Requirements

Essential Behavior Requirements

• Customer Service: Displays a professional sense of urgency when communicating and interacting with customers, coworkers, and the public in a way that exceeds the customer’s wants and needs. Identifies opportunities to improve and deliver additional value to the customer’s experience by presenting creative solutions and innovative ideas.
• Communication: Actively listens to customers, coworkers, and the public (viewing the situation from the customer’s perspective) and works together to solve the problem through effective communication.
• Problem Solving: Ability to recognize and define problems; analyze relevant information; encourage alternative solutions and plans to resolve situations; seeks additional assistance when needed.
• Quality: Work “product or service” is free of errors and exceeds customer expectations.

Minimum Qualifications

• Education or Experience: High school diploma or general education degree (GED); or one to two years related hospitality experience and/or training; and/or equivalent combination of education and experience.
• Language Skills: Must have developed language skills to the point to be able to: read, analyze, and interpret general business documents, financial reports, and government regulations. Ability to write reports, business correspondence and procedure manuals. Actively participates in discussions. Ability to effectively present information and respond to questions from management, clients, customers and the general public.
• Mathematical Skills: Requires mathematical development sufficient to be able to: read and interpret financial information and prepare budgets. Deal with a system of real numbers, probability and statistical inference. Apply fractions, percentages, ratio and proportions. Possesses sharp ability for attention to detail (able to quickly identify variances in standards), working efficiently and flexibly. Ability to multi-task and be highly organized while working under pressure.
• Reasoning Ability: Must have developed reasoning skills to be able to: positively identify problems, collect data, establish facts, draw valid conclusions, and provide a viable solution. Solve practical problems and deal with situations professionally and efficiently. Ability to interpret and analyze a variety of instructions or policies in written, oral, diagram, or schedule form.

Physical Requirements

• Non-slip shoes are recommended
• Ability to pass pre-employment drug test and background check
• Requires walking, sitting and standing to a significant degree, reaching, handling, climbing, balancing, kneeling, crouching, stooping, talking, hearing, seeing and smelling
• Lifting up to 100 lbs. maximum with frequent lifting and/or carrying or transporting of food, objects or equipment weighing up to 75 lbs.
• Outside environmental conditions such as wind, rain, cold, snow, extreme heat, etc.
• Inside environmental conditions protected from weather conditions.
• Potential exposure to cleaning solvents and/or fumes.
• Exterior environmental conditions may or may not be protected from weather, including temperature changes (cold, heat, humid, wet)