Restaurant Manager

About Parry's At Parry's Pizzeria & Taphouse, we create memorable dining experiences through Craveably Crafted™ 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 Leadership Lead all Back of House operations to deliver consistent, recipe-right food Own food cost performance, including achieving targeted AvT variance Build schedules that deliver labor results aligned with budget Systems + Execution Validate execution through tasting, labeling, temps, and line checks Oversee inventory, ordering, and waste management with strong AvT awareness Implement systems that improve kitchen flow, ticket times, and throughput Ensure BOH readiness through prep planning, staffing, and shift execution Team Leadership Hire, onboard, train, and validate BOH team members Coach performance and develop future leaders within the kitchen Establish a culture of accountability, urgency, and teamwork Shift Ownership Lead opening, closing, and sanitation routines with consistency Partner with Service Managers and Managing Partners to run strong shifts Maintain standards for cleanliness, safety, and professionalism Qualifications + Skills 2+ years of restaurant management experience (BOH or kitchen leadership preferred) Proven ability to lead in a high-volume, fast-paced environment Strong understanding of food cost, labor management, and kitchen operations Experience with scheduling and operational systems (HotSchedules preferred) Systems-minded with strong attention to detail and follow-through Calm, clear communicator during peak periods Coachable, accountable, and growth-oriented leader Ability to work nights, weekends, and peak business periods Able to stand for extended periods and lift up to 50 lbs. Perks + Benefits Company-sponsored health benefits (medical, dental, and vision for eligible full-time employees) Accrued paid time off (PTO) 401(k) with company match Company-paid life insurance, short-term disability (STD), and long-term disability (LTD) Ongoing leadership training and career growth opportunities Complimentary shift meals and employee meal discounts