Restaurant Manager

We're hiring a Front of House Manager to own dining room execution, lead our service team under pressure, and protect the guest experience during real-volume restaurant operations. This is not a stand-around-and-supervise role. You will run shifts, control pacing, support staff in real time, solve problems on the floor, and keep standards sharp when the restaurant gets busy. T.Dub's is a high-volume independent restaurant in Downtown Frankenmuth. Our guests expect excellent service and consistency. The right candidate leads that shift, manages the flow with the kitchen, keeps the team focused, and leaves clear handoff notes so nothing falls through the cracks. We're building a team that works together, communicates clearly, and runs with discipline and accountability. We want a manager who genuinely wants to lead on the floor—not hide in an office.

WHAT YOU'LL BE RESPONSIBLE FOR

Lead front-of-house execution during live service: seating, pacing, section management, guest flow Control dining room flow and section pacing so the floor stays organized and service doesn't get flooded Protect the guest experience by ensuring guests are greeted promptly, tables are maintained, delays are communicated early, and service recovery happens quickly when needed Run pre-shift alignment and communicate key shift information: staffing levels, priorities, specials, limitations, service focus Coach servers, host(ess)es, bussers, and staff in real time while maintaining professional communication and calm control Maintain dining room cleanliness, table readiness, restroom standards, and guest-facing presentation throughout the shift Partner with kitchen and bar leadership to manage ticket timing, bottlenecks, and flow between departments Complete shift notes, document issues clearly, and hand off important operational information so there are no surprises between shifts Support training and reinforce service standards, professionalism, accountability, and follow-through Be part of a team that is ready for high-volume shifts and able to operate with discipline under pressure

WHO WE'RE LOOKING FOR

You have at least 1-2 years of experience working in a restaurant service role or FOH environment (server, host, shift lead, or similar). You understand how a busy dining room works. You can move fast, manage multiple priorities, and stay calm under pressure. You're organized, detail-oriented, and follow through on commitments. You can lead without being harsh, motivate without being soft, and earn respect from your staff through consistency and fairness. You want to grow in the restaurant industry and see this role as a real learning opportunity—not just a paycheck. You're coachable, ask good questions, and take feedback seriously. You're genuinely interested in hospitality and guest experience, not just running a shift.

SCHEDULING & COMMITMENT

This role requires full-time availability and significant closing shifts.

Typical schedule:

• Closing most Friday and Saturday shifts (3 PM or later to 11 PM close)
• Weekday day shifts or mid-shifts depending on business needs
• All-hands-on-deck availability during peak season festivals and events This is not a Monday-Friday 9-to-5 job.

If weekends, most nights and holidays are a dealbreaker, this isn't the role for you.

NEXT STEPS

If you're interested, here's what happens: 1. You'll have a first conversation with our leadership team about your background and why you want the role. 2. If it's a fit, we'll bring you in for a 2-day working interview. You'll work alongside leadership to see how we operate. You'll get paid for both days, no matter what. 3. After the working interview, we'll make a decision within 48 hours and let you know either way. 4. If we hire you, onboarding starts with a structured training plan covering our systems, standards, and procedures.

BENEFITS

Competitive hourly pay (based on experience; higher pay if you bring proven FOH management experience) Employee discount on food and beverages Paid training and onboarding to our standards Clear growth path: proven FOH managers can move into larger operational roles

REQUIREMENTS 1-2

years of restaurant service or front-of-house environment experience (required) High school diploma or equivalent (preferred) Ability to stand, walk, and work in a fast-paced environment for 8-10-hour shifts Clear communication skills and comfort giving direction to team members Reliability and follow-through: if you commit, you show up Openness to feedback and willingness to learn our systems and standards

NICE TO HAVE

We'd love if you also had experience with any of the following (but don't need to have all of them): Comfort with POS systems, Toast, or similar restaurant technology Experience running entertainment events and/or managing group event reservations Strong organizational skills and attention to detail (schedules, inventory, process tracking) Problem-solving under pressure and ability to pivot when things change Experience with inventory management, food cost awareness, or basic math for checks/splits Knowledge of craft cocktails, wine, or beer (you'll learn our menu, but foundation helps) Experience mentoring or training other staff members Conflict resolution and de-escalation skills (handling difficult guests or staff issues) Familiarity with Frankenmuth, tourism, or dining culture (not required, but helpful context)

HOW TO APPLY

Submit your resume and a short note about why you're interested in this role.

Tell us:

• Where you've worked in restaurants
• What you liked (or didn't like) about those roles
• Why you want to work at T.

Dub's We'll review applications on a rolling basis and reach out to candidates we want to talk to within 5 business days.

Pay:

From $20.00 per hour

Benefits:

Employee discount Flexible schedule Paid training

Education:

High school or equivalent (Required)

Experience:

Restaurant management: 1 year (Required) Ability to

Commute:

Frankenmuth, MI 48734 (Required)

Work Location:

In person