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.
$50,000 base salary + profit share as GM → $80,000 base salary + profit share as
Regional Manager Job Type:
Full-time, on-site The short version We're not just hiring a GM to keep the lights on. We're hiring the person who's going to run one of our Cleveland sports bars like they own it — and then earn the keys to more of them. You'll start on the floor and learn our playbook through hands-on training. You'll take the reins as General Manager. And if you put up the numbers and build a team that runs without you, the path is wide open: Regional Manager overseeing multiple locations, and higher from there. This is a career, not a shift. The path Phase 1 — Train. You'll work inside one of our sports bars and go through our operations training program: opening and closing, inventory and ordering, scheduling, cost controls, POS, and the day-to-day rhythm of a busy bar on a game night. You'll learn how we run things so you can eventually teach it. Phase 2 — Run it (General Manager). You take full ownership of the bar: your team, your P&L, your standards. Hiring, training, scheduling, cost of goods, guest experience, game-day programming, and hitting your revenue and profit targets. $50,000 base salary plus profit share — the better the bar does, the better you do. Phase 3 — Scale (Regional Manager). Perform, and you step up to oversee multiple locations, coach other GMs, and roll out the playbook across the region. $80,000 base salary plus profit share. From there, senior leadership is on the table for the right operator. What you'll own as General Manager Running a high-volume sports bar profitably, day in and day out Hiring, training, scheduling, and leading your front- and back-of-house team Managing cost of goods, labor, and inventory to hit margin targets Delivering a consistently great guest experience, especially on game days and peak nights Driving revenue through service standards, events, and local promotion Owning your P&L and reporting on your numbers What we're looking for 2+ years managing a bar, restaurant, or high-volume hospitality venue (AGM or GM level preferred) A real handle on the numbers — you understand labor cost, cost of goods, and how to protect a margin A leader people want to work for — you build teams, not just schedules Comfortable in a fast, loud, full-house environment; sports bar experience is a big plus Hungry for growth and willing to earn it — this role is built for someone who wants to run a region, not just a room Open availability including nights, weekends, and game days Why this role A genuine, performance-based promotion track — we tell you exactly what "great" looks like and reward it Profit share at every level, so your pay scales with the business you build A growing hospitality group with a proven playbook and real room to move up The chance to build something and get paid on what you build
