Restaurant Manager

The Captain is the "Lead Operator" of Nautical Bowls. You are responsible for the total health of the business—from making the perfect bowl during a lunch rush to managing the P&L and building community partnerships. You are the face of the brand and the primary driver of both operational excellence and sales growth.Key Responsibilities1. Hands-On Operations & Food SafetyLead from the Front: Spend approximately 70% of your time "on the line," leading shifts, serving guests, and maintaining high-energy throughput.Expert Compliance: Ensure 100% adherence to Maricopa County Health Department standards. Maintain your Certified Food Protection Manager (CFPM) status and oversee all food safety logs and audits.Facility Care: Own the cleanliness and maintenance of the store. Act as the first responder for equipment issues (refrigeration, HVAC, POS).2. Business & Financial ManagementP&L Ownership: Manage Prime Costs (Labor + COGS). You are responsible for inventory orders, waste reduction, and optimizing labor hours against sales volume.Administration: Manage weekly payroll submissions, scheduling, and budget tracking.Reporting: Provide weekly performance summaries to the owner, highlighting wins, losses, and growth opportunities.3. People & CultureTalent Scout: Manage the full lifecycle of the "Crew"—recruiting, interviewing, onboarding, and training.Development: Identify and train "Shift Leads" to handle daily tasks, allowing you time to focus on business growth.Culture Keeper: Foster an uplifting, "others-first" environment. Host monthly crew meetings and quarterly team-building events.4. Marketing & Community GrowthLocal Outreach: Actively seek out and attend at least 3 community/Chamber events per quarter.B2B Sales: Proactively cold-call and visit local businesses (gyms, offices, schools) to secure catering orders and "Spirit Night" partnerships.Digital Presence: Partner with the corporate/ownership team to execute local social media and advertising strategies.Qualifications & RequirementsExperience: 2–4 years of management experience in the restaurant/hospitality industry (QSR experience preferred).Education/Certification: High School Diploma or equivalent; valid Food Protection Manager Certification.Tech Savvy: Proficient with POS systems (Toast/Square), Excel/Google Sheets, and scheduling apps.Physical: Ability to stand for long periods and lift up to 50 lbs (inventory).Availability: Must be available for "peak" times (mid-day rushes) and have the flexibility to handle emergency operational needs.