Restaurant Manager – HopCat

BarFly (Project BarFly) • Auburn Hills, MI

4d

About The Position

HopCat is hiring a full-time Restaurant Manager to lead daily restaurant operations alongside the General Manager and take ownership of one assigned Area of Responsibility (AOR). Managers lead peak-volume shifts, develop team members, improve systems, and drive measurable business results. Each manager serves as the subject matter expert for a core department while supporting the entire restaurant operation.

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, ownership may include guest experience and recovery, scheduling and staffing, reservations and guest flow, beverage standards and costs, beer ordering and education, onboarding and training, event coordination, local marketing, takeout and delivery operations, loyalty initiatives, or Prep, Dish, and Utility teams.

Managers write department schedules, assess team performance and development needs, maintain staffing and hiring plans, conduct quarterly one-on-ones, lead department meetings, set weekly focuses, monitor performance metrics, complete operational audits, and develop future leaders. They partner with the General Manager to improve restaurant performance. HopCat describes the role as offering department-level ownership, leadership development, and potential advancement to Senior Manager, General Manager, and Area Director roles.

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 approach.
• Comfort making decisions in a fast-paced environment.
• Financial awareness, including labor and cost management.
• Availability to work nights, weekends, and holidays.

Nice To Haves

• Previous restaurant management experience.

Responsibilities

• Lead daily restaurant operations and peak-volume shifts alongside the General Manager.
• 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 assigned department.
• Lead one assigned Area of Responsibility (AOR).
• Write weekly schedules for the department and maintain 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 and complete operational audits, following through on improvements.
• Partner with the General Manager to improve overall restaurant performance.
• Carry out AOR-specific duties, which may include guest-experience leadership, reservations and waitlist management, beverage or beer program oversight, training, event coordination, local marketing, off-premise operations, rewards initiatives, or leading Prep, Dish, and 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.
• Regular coaching and opportunities to expand responsibilities.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed