Restaurant Manager

Aba•Nashville, TN

8d•$55,000 - $70,000

About The Position

Aba Nashville is hiring a Restaurant Manager to oversee daily restaurant operations, with a particular focus on leading service alongside front-of-house teams. The role works with the General Manager and management team to support financial goals, develop employees, and deliver an exceptional guest and employee experience. The position requires working a variety of days and shifts, including early mornings, late nights, and weekends, and may involve working at multiple sites with or without overnight travel as needed. The salary range is $55,000–$70,000 per year.

Requirements

At least 2 years of restaurant management experience in a high-volume, full-service environment.
Skilled in developing guest rapport.
Skilled in leading teams.
Ability to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds.

Responsibilities

Run shifts and lead and direct the daily operations of a restaurant.
Lead pre-shift meetings and participate in line, temperature, and cooler checks; oversee closing manager duties, including counting down the safe, reviewing labor sheets, and preparing the nightly numbers email.
Organize, run, and supervise efficient daily opening and closing shifts to ensure an exceptional guest and employee experience.
Provide guidance and leadership to hourly and management teams while fostering the company’s Culture of Caring.
Respond promptly and effectively to guest and employee needs and feedback.
Assist the General Manager in managing costs, driving sales, and growing the business in support of financial goals.
Partner with the General Manager and management team to interview, hire, onboard, train, supervise, and develop BOH employees and teams as needed.
Perform regular and ad hoc inventories of food, beverage, and restaurant supplies; track high-cost items; place orders; and accept and inspect deliveries.
Model and promote teamwork across all teams.
Use tact and good judgment when handling challenges involving guests, vendors, and employees, responding with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites, with or without overnight travel, as needed.