Restaurant Managing Partner

Parry; Camey (TX); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Health benefits

PTO

401(k) match

Life insurance/STD/LTD

Leadership training

Free shift meals

Discounted meals

Job summary

Parry is seeking an experienced Managing Partner to lead a high-volume, full-service restaurant and own profitability, guest experience, and team development. This hands-on leader will manage Front and Back of House, set a store vision, and operate the business within brand standards.

The role requires strong leadership, systems focus, and the ability to balance strategic planning with daily execution to drive sales and culture in a community-focused environment.

Qualifications

• Minimum 5 years of restaurant General Management experience.
• Proven success leading high-volume, full-service restaurants.
• Strong systems focus: labor planning, inventory management, cost control, and business strategy.
• Effective communicator with a track record of developing high-performing teams.
• Entrepreneurial mindset with the ability to balance strategic thinking and daily execution.

Responsibilities

• Hold FOH and BOH leaders accountable for sales performance, profitability, guest satisfaction, and team culture.
• Set and execute store-specific strategies that align with company goals and meet local community needs.
• Build, coach, and develop a strong management team; set clear expectations and hold leaders accountable.
• Drive sales through guest engagement, community involvement, and local marketing initiatives.
• Lead by example on the floor — engaging with guests, building regulars, and ensuring effective guest recovery.
• Reinforce hospitality standards through daily leadership, coaching, and presence.
• Oversee labor planning and scheduling to align staffing with business volume and financial targets.
• Complete daily and weekly inventory, ordering, and AvT reviews to control costs and reduce waste.
• Maintain high standards of food quality, cleanliness, safety, and sanitation at all times.
• Ensure smooth shift transitions, operational readiness, and alignment across FOH and BOH teams.
• Uphold company standards for appearance, professionalism, and execution.
• Partner with support teams to ensure alignment on training, systems, and operational initiatives.

Skills

Leadership

People management

Systems focus

Communication

Strategic thinking

Decision making

Detail oriented

Tools

None

Job description

About the Brand

We create memorable dining experiences through quality food, genuine hospitality, and strong community connection. Our Managing Partners are the leaders of their restaurants — responsible for building great teams, driving performance, and creating an environment where both guests and employees want to return again and again.

Our restaurants are fast-paced, high-volume, and community-centered. Managing Partners are trusted operators who balance company standards with the freedom to build store-specific strategies that drive sales, culture, and long-term success.

Role Overview

Managing Partners are accountable for the overall performance of the restaurant, including sales growth, profitability, guest experience, and team development. This role requires a hands-on leader who understands systems, leads from the floor, and takes full ownership of results.

Managing Partners lead both Front and Back of House, set the vision for their store, and operate the restaurant like their own business while executing within established brand standards.

Responsibilities + Duties

• Hold FOH and BOH leaders accountable for sales performance, profitability, guest satisfaction, and team culture
• Set and execute store-specific strategies that align with company goals and meet local community needs
• Build, coach, and develop a strong management team; set clear expectations and hold leaders accountable
• Drive sales through purposeful guest engagement, community involvement, and local marketing initiatives
• Lead by example on the floor — engaging with guests, building regulars, and ensuring effective guest recovery
• Reinforce hospitality standards through daily leadership, coaching, and presence
• Oversee labor planning and scheduling to align staffing with business volume and financial targets
• Complete daily and weekly inventory, ordering, and Actual vs. Theoretical (AvT) reviews to control costs and reduce waste
• Maintain high standards of food quality, cleanliness, safety, and sanitation at all times
• Ensure smooth shift transitions, operational readiness, and alignment across FOH and BOH teams
• Uphold company standards for appearance, professionalism, and execution
• Partner with support teams to ensure alignment on training, systems, and operational initiatives

Qualifications + Skills

• Minimum 5 years of restaurant General Management experience
• Proven success leading high-volume, full-service restaurants
• Strong systems focus: labor planning, inventory management, cost control, and business strategy
• Effective communicator with a track record of developing high-performing teams
• Entrepreneurial mindset with the ability to balance strategic thinking and daily execution
• Comfortable owning results and making decisions that impact sales and profitability
• Organized, detail-oriented, and able to manage multiple priorities in a fast-paced environment
• Ability to work nights, weekends, and holidays as required
• Ability to stand for extended periods and lift up to 50 lbs as needed

Perks + Benefits

• Company-sponsored health benefits, including medical, dental, and vision (for eligible full-time employees)
• Accrued paid time off (PTO)
• 401(k) with company match
• Company-paid life insurance, short-term disability (STD), and long-term disability (LTD)
• Ongoing leadership training and career growth opportunities
• Free shift meals and discounted meals outside of scheduled shifts