Restaurant Operations Leader & Team Coach

Ford's Garage; Noblesville (IN); On-site; USD 52,000 - 76,000; Full time

Job summary

Ford's Garage in Noblesville, IN is seeking a Restaurant Manager to oversee day‑to‑day operations and lead all team members with the full management staff. You will coach, develop, and drive sales while controlling expenses, ensuring sanitation, safety and food quality as part of our 1‑4‑7 leadership model.

The role requires long hours, training, and adherence to company policies, with accountability for guest service and team performance across front and back of house.

Qualifications

• High School diploma or equivalent required; bachelor’s preferred.
• Service minded attitude with hospitality experience.
• Able to stand for 10 hours and lift 50 pounds.
• Must read, write and speak English.
• Reliable transportation and basic computer skills.
• Must work 55 hours per week.
• Ability to tolerate changes in temperature and frequent hand immersion.
• Must have food safety or state-relevant certification if required.

Responsibilities

• Lead and model the 1-4-7 Mission to deliver excellent service.
• Recruit, train, develop, and communicate with Managers and Team Members.
• Adhere to wage/hour regulations and restaurant filing responsibilities.
• Responsible for FOH and HOH results based on AOR.
• Create and manage team member schedules and monitor performance.
• Control receiving, inventory and report concerns to GM.
• Develop daily goals, tasks and ensure completion with follow-up.
• Monitor sales and staffing to meet goals and optimize costs.
• Ensure food cost, inventory, utilities, and Health Dept ratings.
• Verify recipes and maintain quality standards.

Skills

Customer service mindset

English fluency

Stand for long periods

Lifting ability (50 lbs)

Communication skills

Basic computer skills

Education

High School Diploma or equivalent

Bachelor’s Degree preferred

Tools

Microsoft Office

Job description

Ford's Garage in Noblesville, IN is seeking a Restaurant Manager to oversee day‑to‑day operations and lead all team members with the full management staff. You will coach, develop, and drive sales while controlling expenses, ensuring sanitation, safety and food quality as part of our 1‑4‑7 leadership model.

The role requires long hours, training, and adherence to company policies, with accountability for guest service and team performance across front and back of house.