Unit Manager

As a Unit Manager, you’re in charge of your own restaurant. You’ll go from learning the basics to being great at running all of the aspects of our business: managing, coaching, training, and developing your team of Associates; restaurant service and production, and building relationships with your Customers and the surrounding community.

Unit Managers manage a staff of approximately 25 hourly employees in a quick service 24-hour restaurant with an open kitchen

The setting is typically noisy and busy, and position requires a great deal of standing

Unit managers work a 10 hour shift, rotating a 6 day and 5 day work week. In a typical day the Unit Manager arrives at 6:00 am, is actively involved in making and serving food for several hours(or overseeing such production) handles daily and weekly management, administrative and related duties(such as scheduling, assigning work, ordering food and other supplies, handling customer complaints and authorizing payment of bills) and then leaves at 4pm, and returns later in the evening several times a week.

Unit Managers are in primary charge of and are accountable of the economic success of their assigned restaurant. With the exception of their days off, when Unit Managers are not in the restaurant they may be contacted at any time if there is an issue. Due to the nature of the business, Unit Managers are required to work all holidays and weekends.

Minimum 2 years experience as a Team Leader, or Assistant Manager in a customer service environment, with some P&L responsibility. Must have fundamental reading and writing skills. Cooking experience preferred but not mandatory. Must successfully complete training for every position in the restaurant.