Restaurant Manager

bartaco•Ashburn, VA

About The Position

At bartaco, food is our passion and people are our purpose. The company invests in its team and aims to create an atmosphere where team members can learn, develop, and succeed. Managers lead by role modeling bartaco’s touchstones, upholding operational and culinary standards, and coaching and developing their teams. They inspire, guide, and empower team members to deliver exceptional guest experiences in a supportive, growth-oriented environment. Managers oversee daily restaurant operations and service, lead by example during shifts, and ensure consistent hospitality, quality, and efficiency. They hire and onboard team members, manage scheduling and staffing, provide coaching and feedback, and foster a positive workplace. They also take ownership of performance targets and operational rollouts, collaborate with culinary and bar teams, solve problems, lead through change, and address operational needs to keep the restaurant running effectively. The role requires flexibility to work evenings, weekends, and holidays, and involves extended periods standing and lifting or moving objects up to 50 pounds. Pay is $65,000–$70,000 per year.

Requirements

1–3 years of restaurant experience.
Passion for hospitality and commitment to outstanding guest experiences.
Exceptional leadership and communication skills.
Experience mentoring and training hourly team members.
Attention to detail and problem-solving skills.
Flexibility to work evenings, weekends, and holidays.
Ability to tolerate long periods working on foot or standing.
Ability to lift and move objects up to 50 pounds.
Energetic hustle and a positive attitude during every shift.

Responsibilities

Ensure every guest interaction leaves a positive impression and oversee daily operations so service runs seamlessly and efficiently.
Lead by example during shifts, setting expectations for hospitality, energy, and attentiveness.
Train, coach, motivate, and develop team members to deliver high-quality guest experiences.
Hire and onboard talent who embody bartaco’s touchstones and maintain a positive work environment.
Use emotional intelligence to support team members and help them feel valued and empowered.
Manage scheduling and staffing to balance operational needs with team well-being.
Recognize achievements, celebrate wins, and provide constructive feedback.
Maintain bartaco’s standards and ensure consistent execution across service and operations.
Own performance targets, operational rollouts, and the achievement of performance goals.
Collaborate with culinary and bar teams to maintain food and beverage quality standards.
Solve problems, lead through change, and address operational needs to keep the restaurant running effectively.