Restaurant Manager

As Restaurant Manager, you own the day-to-day operation of one of our locations — the floor, the team, the guest experience, and the numbers. You report to the owner/operator and have real authority over scheduling, training, and daily decisions in a restaurant that already has a loyal following.

A day in the role

No two shifts look the same. One morning you're walking the line on a prep check and coaching a new server before the lunch rush; that night you're reading the labor report, smoothing over a large party's request, and counting drawers at close. You set the tone the moment the doors open — and you own the result when they lock.

What you’ll do

• Run daily front- and back-of-house operations, including opening and closing
• Lead, schedule, and develop the team; build the weekly schedule and manage labor cost
• Own the guest experience — set the service standard and handle escalations
• Manage food and labor cost, inventory, ordering, and vendor relationships
• Keep the restaurant compliant with food-safety and health standards
• Hire, onboard, and coach team members; build a crew that stays
• Handle cash management, daily reporting, and shift-level problem solving

What we’re looking for

• 2+ years of restaurant management or assistant-management experience (full-service / casual dining)required
• Proven experience leading and scheduling a teamrequired
• Open availability — nights, weekends, and holidaysrequired
• Comfort managing food cost and labor cost to targets
• Working familiarity with POS and scheduling systems
• ServSafe / food-handler certification (or willingness to obtain)
• Reliable transportation to your assigned location

Why The Pasta House Co.

• Full P&L ownership of your own location
• Report straight to the Executive Team — real authority, fast decisions
• Lead a restaurant with a loyal, built-in following from day one
• Predictable manager scheduling and a team that stays