Restaurant Operations Leader (FOH/BOH)

LOGAN; Noblesville (IN); On-site; USD 55,000 - 75,000; Full time

Job summary

LOGAN is seeking a Manager (FOH/BOH) to unify front-of-house and back-of-house operations while delivering outstanding customer service and top-quality food. You will lead a diverse team, optimize POS use, and drive revenue growth, all while maintaining a positive work environment and strong brand standards.

Responsibilities include overseeing daily operations, staff scheduling, vendor relations, budgeting insights, and ensuring sanitation and safety compliance across the restaurant.

Qualifications

• High school diploma or GED certificate.
• Prior Front of House & Back of House Manager experience.
• 3 plus years of restaurant experience.
• Supervisory experience.
• Strong leadership and management skills.
• Excellent communication.
• Adhere to company Uniform Attire & Appearance standards.
• Completes all ongoing certifications/validations (LTO, new menu, etc.)
• Must possess proper food handler and alcohol dispensing certifications.
• Meets all company service standards.
• Follows direction with focused attention.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximize customer satisfaction.
• Manage restaurant day-to-day operations and staff scheduling.
• Oversee cash handling and bank deposits and logging deposits.
• Maintain sanitation and safety regulations.
• Uphold brand image and promote a culture of excellence.
• Control costs and minimize waste while ensuring revenue growth.

Skills

Leadership

Customer service

Education

High school diploma or GED certificate

Job description

LOGAN is seeking a Manager (FOH/BOH) to unify front-of-house and back-of-house operations while delivering outstanding customer service and top-quality food. You will lead a diverse team, optimize POS use, and drive revenue growth, all while maintaining a positive work environment and strong brand standards.

Responsibilities include overseeing daily operations, staff scheduling, vendor relations, budgeting insights, and ensuring sanitation and safety compliance across the restaurant.