Restaurant / Kitchen Manager

NADC Burger•Charlotte, NC

3d•Onsite

About The Position

NADC Burger is looking for the person who will run it- someone who can taste a mouth watering smashed burger and know instantly whether it's right, and who makes every guest and every crew member feel like they matter the second they walk in. This is a ground-floor role: run one store exceptionally well, and you'll be first in line to run several. About NADC Burger NADC Burger is a fast-growing quick-service concept built around one thing: a genuinely great hamburger, made consistently, served fast, by people who are glad to be there. We're starting with our first store, with plans to expand to multiple locations in market in the near term. We're building the leadership team now that will carry that growth, which means the person we hire for this role has real room to grow with us. About the Role Twelve months in, this store is running like a well-oiled machine: food comes out right every time, tickets move fast, the crew is trained and takes pride in the shift, and guests notice the difference the moment they order. You've built a team that likes coming to work and holds itself to a high bar without you having to stand over their shoulder. Ownership trusts you enough to start handing you the next location.

Requirements

Real hands-on culinary experience. Whether that's from working the line, cooking as a chef, or managing a kitchen. You know what “right” tastes like, and you know how to fix it when it isn't.
2+ years managing a restaurant kitchen, shift, or team, in QSR, fast-casual, or full-service.
A genuine hospitality instinct, you like people, you like making their day better, and it shows without you having to try.
A track record of building a crew that actually wants to be there, not just one that shows up.
Comfortable with the pace, heat, and standards of a high-volume kitchen.
Basic comfort with the financial side of running a store, including labor percentage, food cost, ordering. Or the drive to learn it fast.

Nice To Haves

ServSafe Manager Certification or equivalent food safety certification.
Experience opening a new restaurant or helping scale a growing brand.
Prior exposure to multi-unit operations, or a clear stated ambition to get there.

Responsibilities

Own the kitchen and the floor: food quality, ticket times, cleanliness, and guest experience, every single shift.
Taste and check product throughout the day. When something's off, seasoning, oil temp, hold times, catch it, name it, and fix it before it ever reaches a guest.
Hire, train, schedule, and coach a crew that's proud of where they work. Set the tone: friendly and warm with guests, fair and firm with the team.
Run the store's numbers, labor, food cost, waste, and ordering, like it's your own business, because the better you run it, the more of them you'll get to run.
Hold the line on food safety and health standards without turning it into a chore for the team.
Resolve guest issues on the spot, turning a bad moment into a reason to come back.
Partner directly with ownership as we open new locations, helping train the managers who'll run them.