Restaurant Manager, QSR & High-Volume Operations
Overview
You will own daily operations at a high-volume Cook Out restaurant, leading a team of 20-40 crew members and delivering fast, friendly service to hundreds of customers daily. You will report to the General Manager and work side-by-side with your team on the line, grill, and front counter. This role offers a 4-5 day work week, performance bonuses, and a clear path to Area Manager based on results. If you love hands-on leadership and thrive under pressure, this is your stage.
What You'll Do8
- 1Coach, train, and recognize crew members to build a high-performing team that delivers fast, accurate service.
- 2Manage shift operations, including opening and closing, cash handling, and food safety compliance.
- 3Control food cost, labor cost, and paper cost through daily inventory, scheduling, and waste monitoring.
- 4Troubleshoot equipment issues on the grill, fryers, and POS system to minimize downtime.
- 5Lead by example during peak hours, working the front counter, drive-thru, and grill as needed.
- 6Drive customer satisfaction by resolving complaints and ensuring every order meets Cook Out quality standards.
- 7Recruit, onboard, and schedule new hires, ensuring proper training on safety protocols and service standards.
- 8Execute food safety audits and maintain a clean, organized restaurant at all times.
Requirements7
- 11+ years of management experience in restaurant or retail environments.
- 2Ability to work a fast-paced schedule, including nights and weekends, with 4-5 day work weeks.
- 3Proven track record of coaching and developing team members to meet performance goals.
- 4Strong verbal communication skills to lead a large team and interact with customers.
- 5Basic math skills for cash handling and inventory tracking.
- 6ServSafe certification or ability to obtain within 30 days of hire.
- 7High school diploma or equivalent; associate's degree in hospitality or business is a plus.
Salary Insight
$35k per year
Location
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