• Partner with the GM to maintain a healthy P&L through sales growth and cost control. 

• Direct daily operations in both Front and Back of House, including assigning tasks, managing opening/closing procedures, and overseeing deliveries. 

• Work in various roles throughout the restaurant to support team needs and ensure smooth service. 

• Write food and supply orders, conduct full inventory, create labor schedules, process invoices, and manage payroll edits. 

• Act as Host when needed, delivering a best-in-class guest experience. 

• Interview, hire, and onboard hourly team members. 

• Foster a culture rooted in Meritage Values, emphasizing personal and professional development. 

• Ensure exceptional guest experiences by resolving issues promptly, maintaining food quality, and upholding cleanliness standards. 

• Prepare the restaurant for opening and closing using established checklists and procedures. 

• Train team members in both operational and soft skills using standardized training programs. 

• Responsible for formal and informal performance management. 

• Develop leadership skills by working closely with the GM and mentoring future leaders. 

• Perform other duties as assigned. 

Working Conditions: 

Work is performed in a fast-paced restaurant environment, requiring frequent standing, walking, and multitasking in both hot kitchen and guest-facing areas. Flexibility in schedule, including nights, weekends, and holidays, is required. 

Experience:  

Required:  

• High School Diploma or GED. 

• 1–2 years of management experience in a casual dining restaurant. 

• ServSafe and Alcohol certified 

Preferred:  

• Bachelor’s Degree 

• 3+ years of management experience in a casual dining setting. Experience managing both Front and Back of House operations. 

• FOH and BOH restaurant management experience