Restaurant Manager

Olde Mecklenburg Brewery LLC•Charlotte, NC

40d•$50,000 - $53,000•Onsite

About The Position

The Restaurant Manager leads day-to-day Front of House operations at OMB’s Ballantyne location — guest experience, steps of service, FOH team leadership, the bar and beverage program, and floor-level financial controls. This is a hands-on leadership role for an experienced hospitality manager who thrives on a busy floor and takes pride in an exceptional guest experience. The Olde Mecklenburg Brewery (OMB) is one of Charlotte’s premier destinations for craft beer. Founded in 2009, OMB brews exclusively to the German Purity Law of 1516 — Reinheitsgebot — which requires every beer be made with only four ingredients: water, barley, hops, and yeast. That standard of tradition and authenticity runs through everything we do. Our original location sits in Charlotte’s Lower South End (LoSo) and features a state-of-the-art production facility, a full-service restaurant, and a one-acre biergarten. In Spring 2024, we expanded with a second location in Ballantyne — a two-story, 14,000-square-foot restaurant and biergarten — and we are opening a third location in September 2026. Our beers are distributed across North Carolina through an independent wholesaler network. OMB is proud of its community involvement and its place in Charlotte’s beer scene — an iconic representation of German brewing tradition in the South. OMB’s Ballantyne location is a two-story, 14,000-square-foot restaurant and biergarten — and one of the busiest craft-beer destinations in south Charlotte. The Restaurant Manager sets the tone on the floor every shift: driving sales, upholding our steps of service, and making sure every guest leaves wanting to come back. Reporting to the General Manager, you’ll own the Front of House team and have the authority to make real-time decisions that protect the guest experience. With a third location opening in September 2026, strong floor leadership at Ballantyne matters more than ever.

Requirements

3+ years of restaurant or hospitality management experience, ideally in a high-volume, full-service environment.
Proven track record of driving sales, service standards, and guest satisfaction.
Working knowledge of North Carolina liquor laws and Responsible Alcohol Service requirements.
ServSafe Food Protection Manager certification, or the ability to obtain it upon hire.
Experience managing point-of-sale systems, scheduling, cash handling, and inventory.
Availability to work nights, weekends, and holidays as the business requires.
Strong leadership, communication, and problem-solving skills, with the ability to stay composed on a busy floor.
Champion of OMB’s 6 core values.
5+ years of experience in the service industry and management experience a plus
Computer skills to include Microsoft word, excel, Toast, etc.
Flexibility to work weekends and holidays
Ability to lift up to 50 pounds
Interest in craft beer
Positive attitude and ability to build good working relationships
Excellent written and oral communication skills
Good listening skills
Strong leadership skills and ability to manage a variety of employees with varied backgrounds
Ability to maintain composure during busy service periods
Champion OMB’s 6 core values listed below
All candidates must pass a pre-employment / post-offer background check.
Positions are posted and maintained regularly — if you have not received communication from HR, we may not have an open position at this time, but may contact you for a future one.
OMB participates in E-Verify for employment verification.
OMB is an equal opportunity employer that hires individuals based on job-related qualifications and abilities.

Nice To Haves

Experience in a brewery, biergarten, or craft-beer-focused restaurant.
Knowledge of and genuine enthusiasm for craft beer.
Bilingual (English/Spanish).
Experience opening a new location or scaling a growing team.
ServSafe Alcohol or an equivalent responsible-service certification.

Responsibilities

Drive sales, uphold our steps of service, and own guest satisfaction on every shift.
Resolve guest complaints and handle service recovery in real time — empowered to make the call that protects the guest experience.
Monitor and respond to online reviews and reputation-management platforms.
Create a fun, safe environment that reflects OMB’s core values and operational goals.
Provide or direct all Front of House training.
Manage Front of House performance, including conducting evaluations, coaching, and discipline.
Develop key employees, assistant managers, and hourly staff with daily performance feedback during one-on-ones.
Review applications, interview, and hire or recommend the hiring of Front of House employees.
Direct FOH work — setting hours, building weekly schedules, and assigning tasks before, during, and after service.
Lead pre-shift meetings to communicate menu changes, promotions, and service expectations.
Foster a positive team culture and reduce turnover through engagement and recognition.
Identify and develop future shift leads and assistant managers.
Manage liquor orders and control liquor costs.
Enforce all applicable liquor laws and Responsible Alcohol Service guidelines.
Support beer education — ensuring staff can speak knowledgeably about OMB’s beer program and brewing philosophy.
Assist with inventory management and ordering for FOH-related supplies.
Administer the point-of-sale system, including menu updates, pricing, and employee access.
Oversee opening and closing procedures, cash handling, and deposit accuracy.
In partnership with the management team, enforce all employment policies and maintain restaurant cleanliness and guest safety at all times.
Understand, manage, and practice safe food-handling procedures.
Ensure compliance with health department regulations and pass health inspections.