Restaurant Manager

Portillo's•Avon, IN

About The Position

Portillo’s is seeking a Restaurant Manager to lead team members in delivering high-quality food and customer service in a fun, fast-paced restaurant environment. The role centers on living the company’s values of Family, Greatness, Energy and Fun while creating memorable experiences for guests and team members. The Restaurant Manager leads restaurant operations and team performance, including shift execution, coaching, training, scheduling, and daily routines. The position also involves ensuring food quality and safety, managing cash handling, and making business decisions related to inventory, budget, and labor. Additional duties may be assigned as business needs change. The position requires flexibility to work 50+ hours per week, rotating shifts that include nights and weekends, and holidays. Salary depends on experience, location, and additional skills. Eligibility for the Employee Stock Purchase Plan requires having worked at Portillo’s for one year and averaging at least 20 hours over a six-month period.

Requirements

Working knowledge of restaurant operations, recruiting, scheduling, food planning and preparation, sanitation, food quality, and security.
Aptitude for leading, coaching, and driving excellence at every level.
Understanding of profit and loss (P&L) and restaurant operations.
Must pass required certified sanitation and responsible alcohol vending courses.
Strong communication skills and ability to read, speak, and understand English to communicate with team members, managers, and guests.
High school diploma or equivalent.
Flexibility to work 50+ hour weeks, rotating shifts including nights and weekends, and holidays.

Nice To Haves

One to three years of restaurant management experience in a high-volume, fast-paced restaurant setting is preferred.

Responsibilities

Model operational standards and execute critical behaviors to run effective shifts and create memorable experiences for guests and team members.
Motivate and manage team members to provide a high level of hospitality.
Coach team members and lead with a focus on achieving excellence.
Foster team engagement through frequent recognition and communication.
Ensure compliance with sanitation, food safety, and restaurant safety regulations.
Train team members in restaurant operations.
Deliver exceptional guest experiences and foster connections with guests.
Execute shift planning, scheduling, training, and daily routines.
Open and close the restaurant and manage cash handling.
Make business decisions involving inventory, budget, and labor.

Benefits

Participation in a discretionary bonus program based on restaurant performance.
Monthly technology reimbursement.
Uniform allowance.
Free shift meals.
Educational benefits.
Access to discounts, including movie tickets and gym memberships.
Counseling and support resources through the Employee Assistance Program (EAP).
Choice of health insurance from three medical plans, including a PPO.
Two dental plans and a vision plan.
Paid time off.
401(k) with company match.
Flexible Spending Accounts for healthcare and dependent care.
Financial security through Voya Financial.
Employee Stock Purchase Plan (Beef Stock), subject to eligibility requirements.
Voluntary benefits such as pet insurance, critical illness coverage, and identity theft insurance.