Restaurant Manager – HopCat
About The Position
HopCat is hiring a full-time floating Restaurant Manager to support its West Michigan locations in Grand Rapids, Holland, Kalamazoo, Beltline, East Lansing, and Stellas. Some travel is required. Working alongside the General Manager, the Restaurant Manager leads daily operations and peak-volume shifts while owning one assigned Area of Responsibility (AOR). The role offers department-level ownership, opportunities to develop people and improve systems, and a career path toward Senior Manager, General Manager, and Area Director positions. AORs include Hospitality, Server, Front Desk, Bar & Beverage Program, Beer Program, Training, Events & Reservations, Marketing, Off-Premise, Rewards, and Utility. Depending on the assigned area, the manager leads department staffing, scheduling, training, performance, guest experience, and operational execution. The manager is expected to write weekly departmental schedules; evaluate team members and development opportunities; maintain staffing and hiring plans; conduct quarterly one-on-ones and recurring department meetings; set weekly focuses and action plans; monitor department metrics; complete audits and follow through on improvements; and develop future leaders. The role partners with the General Manager to improve overall restaurant performance. HopCat offers a competitive salary, quarterly performance bonus, benefits, leadership development, ongoing training, and internal promotion opportunities. The position requires availability to work nights, weekends, and holidays.
Requirements
- Previous restaurant management experience is preferred.
- Experience leading high-volume teams.
- Strong communication and coaching skills.
- Passion for hospitality and developing people.
- Organized, accountable, and results-driven.
- Comfortable making decisions in a fast-paced environment.
- Financial awareness, including labor and cost management.
- Availability to work nights, weekends, and holidays.
- Some travel is required to support multiple locations.
Nice To Haves
- Previous restaurant management experience.
Responsibilities
- Lead daily restaurant operations and peak-volume shifts.
- Hire, coach, develop, and recognize team members.
- Deliver outstanding guest experiences.
- Manage labor, staffing, and financial performance.
- Maintain operational excellence, food safety, and cleanliness.
- Drive accountability through coaching and follow-up.
- Use operational metrics to improve results.
- Build future leaders within the department.
- Lead one assigned Area of Responsibility (AOR).
- Write weekly schedules for the department; maintain proper staffing levels and hiring plans.
- Evaluate top performers and development opportunities.
- Conduct quarterly one-on-one conversations and lead recurring department meetings.
- Establish weekly team focuses and action plans.
- Monitor department-specific performance metrics.
- Complete operational audits and follow through on improvements.
- Partner with the General Manager to improve overall restaurant performance.
- Depending on the AOR, lead functions such as service and hospitality, front desk and reservations, bar or beer programs, training, events, marketing, off-premise operations, rewards, or utility teams.
Benefits
- Competitive salary
- Quarterly performance bonus
- Medical insurance
- Dental insurance
- Vision insurance
- Paid Time Off
- 401(k)
- Dining discounts
- Leadership development and ongoing training
- Internal promotion opportunities
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
