A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Restaurant Manager Swift Fresh Market Fairfield, CT Job Details Full-time $1,200 - $1,500 a week 4 hours ago Benefits Opportunities for advancement Qualifications ServSafe Food Safety Manager Certification Labor cost analysis Kitchen cost control Profit & Loss statement ServSafe Food Manager Certification Restaurant cost management
Full Job Description Restaurant Manager Location:
Fairfield, CT Reports to: Owner / General Manager / Director of Operations Employment type:
Full-time Compensation:
$1,200 per week salary, plus monthly and quarterly bonuses About Us Swift Fresh Market is a fast-casual restaurant serving Burgers/Fried Chicken/Rice Bowls in Fairfield, CT. We're known for best premium burgers, and we're looking for a hands-on leader who cares as much about the guest experience as we do. The Role The Restaurant Manager oversees day-to-day operations, leads the front-of-house and back-of-house teams, and is accountable for service quality, financial performance, and a positive workplace culture.
This is a floor-present role:
you'll be in the dining room during service, not behind a desk.
Responsibilities :
Operations:
Manage daily operations including opening, closing, and shift handovers. Ensure compliance with health, safety, and food-handling regulations. Maintain cleanliness, organization, and proper maintenance of the facility and equipment. Oversee reservations, seating flow, and wait-time management during peak periods.
Team Leadership:
Recruit, hire, train, and schedule front-of-house and kitchen staff. Coach and develop team members; conduct performance reviews and address issues promptly. Lead pre-shift meetings and set clear service standards. Foster a respectful, collaborative, and accountable team culture.
Guest Experience:
Greet guests, check on tables, and resolve complaints quickly and graciously. Monitor food quality, presentation, and consistency alongside the kitchen lead. Respond to online reviews and guest feedback; implement improvements.
Financial Management:
Manage labor costs, scheduling efficiency, and overtime. Oversee inventory, ordering, and vendor relationships to control food costs. Track daily sales, cash handling, and deposits; prepare weekly and monthly reports. Contribute to budgeting, forecasting, and promotional planning.
Qualifications:
3+ years of restaurant management or supervisory experience (full-service preferred). Strong leadership and communication skills with the ability to stay calm under pressure. Working knowledge of P&L statements, labor and food cost controls, and inventory systems. Familiarity with POS systems (e.g., Toast, Square, Aloha) and scheduling software. Serve Safe Manager certification. Availability to work evenings, weekends, and holidays. Ability to stand for extended periods and lift up to 50lbs.
Nice to have:
Experience opening a new location or leading a team through growth. Bilingual (English/Spanish).
What We Offer:
$1,200 per week salary plus monthly and quarterly performance bonuses. One week of paid vacation per year. Free meals during shifts. Opportunities for advancement within the company.
