Restaurant Manager

Description: About Parry's At Parry's Pizzeria & Taphouse, we create memorable dining experiences through Craveably CraftedTM Food & Beer and Uncommon Hospitality. Our Restaurant Managers are responsible for leading operations with consistency, urgency, and pride - ensuring food quality, team execution, and overall shift performance meet Parry's standards every day. Our restaurants are fast-paced, high-volume, and standards-driven. This role plays a critical part in delivering recipe-right food, controlling costs, and building cultures where accountability, teamwork, and execution thrive. Role Overview Restaurant Managers with a Back of House focus lead kitchen operations while operating as part of the broader restaurant leadership team. This role owns food quality, cost control, labor performance, safety, sanitation, and team development - while partnering closely with FOH leaders to deliver a seamless guest experience. This is a hands-on leadership role, not a line position - requiring a systems-driven operator who coaches behaviors, validates execution, and drives consistent results against budget. You are expected to act as the Leader in the Kitchen, owning readiness before service, execution during peak volume, and accountability from open to close. Responsibilities + Duties Operational LeadershipLead all Back of House operations to deliver consistent, recipe-right foodOwn food cost performance, including achieving targeted AvT varianceBuild schedules that deliver labor results aligned with budget Systems + ExecutionValidate execution through tasting, labeling, temps, and line checksOversee inventory, ordering, and waste management with strong AvT awarenessImplement systems that improve kitchen flow, ticket times, and throughputEnsure BOH readiness through prep planning, staffing, and shift execution Team LeadershipHire, onboard, train, and validate BOH team membersCoach performance and develop future leaders within the kitchenEstablish a culture of accountability, urgency, and teamwork Shift OwnershipLead opening, closing, and sanitation routines with consistencyPartner with Service Managers and Managing Partners to run strong shiftsMaintain standards for cleanliness, safety, and professionalism Requirements: Qualifications + Skills2+ years of restaurant management experience (BOH or kitchen leadership preferred)Proven ability to lead in a high-volume, fast-paced environmentStrong understanding of food cost, labor management, and kitchen operationsExperience with scheduling and operational systems (HotSchedules preferred)Systems-minded with strong attention to detail and follow-throughCalm, clear communicator during peak periodsCoachable, accountable, and growth-oriented leaderAbility to work nights, weekends, and peak business periodsAble to stand for extended periods and lift up to 50 lbs. Additional Info: Perks + BenefitsCompany-sponsored health benefits (medical, dental, and vision for eligible full-time employees)Accrued paid time off (PTO)401(k) with company matchCompany-paid life insurance, short-term disability (STD), and long-term disability (LTD)Ongoing leadership training and career growth opportunitiesComplimentary shift meals and employee meal discounts