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.
We are one of, if not the busiest spots in the Gettysburg area, and we are looking for high-energy, detail-oriented Restaurant Managers to join our team. If you thrive in a fast-paced environment, can manage high guest turnover, large staff coordination, and strict quality and safety compliance, to maximize profitability and guest satisfaction, we want to hear from you. Well-respected Restaurant Group is looking for highly talented and creative Restaurant Managers.
The Upper Crust:
A Sophisticated Modern Vibe Located in its elegantly restored downtown location, the Upper Crust has a sophisticated modern vibe, with a little retro-industrial thrown in for good measure. Playful pops of color abound with many of the building's original architectural elements reused in new and inventive ways. An open-air kitchen and three exquisite wood-fired ovens invite guests to watch the chefs prepare the seasonal menu with panache. The staff's singular focus is taking care of the guests — neighbors, friends, family — and creating a place for everyone to eat well and connect. The front area of the 10,000 square foot restaurant, with garage doors that open to York Street in the warmer months, is the main dining area, the back area behind the kitchen and the lovingly restored bar, is the place to relax with casual seating, 4K TV, and vintage Skee-Ball and basketball games. The High-Volume Food and Beverage (F&B) Restaurant Manager is responsible for overseeing all daily front-of-house (FOH) and back-of-house (BOH) operations in a fast-paced environment with a strong sense of urgency. This role balances guest relations, strict financial controls, and staff leadership to maintain exceptional service and maximize profitability during peak traffic periods. Job Summary The High-Volume F&B Manager leads a large team to ensure fluid guest transitions, rapid table turnover, and strict adherence to brand standards. They manage high inventory turnover, heavy scheduling demands, and multi-million dollar revenue pipelines while maintaining a pristine, compliant facility. Core Responsibilities Operational Execution & Shift Management Direct high-velocity shifts during peak hours to optimize customer flow and seating efficiency. Coordinate FOH and BOH communications to maintain low ticket times and high food quality. Perform rigorous facility audits to enforce health, safety, and alcohol service regulations. Resolve guest complaints instantly to preserve the restaurant's public reputation. Team Leadership & Personnel Development Recruit and onboard large pipelines of service, bar, and kitchen employees. Design high-volume labor schedules that align precisely with seasonal traffic forecasts. Coach, mentor, and discipline hourly employees to drive high retention and engagement. Enforce uniform, service, and safety standards through consistent pre-shift briefings. Financial & Inventory Control Monitor labor and food costs daily against strict profit and loss (P&L) targets. Execute rapid inventory counts to match high turnover rates and mitigate product waste. Oversee vendor relations and purchase orders for perishable goods and beverage stock. Job Requirements & Qualifications Experience & Education Minimum 2-3 years of management experience in a high-volume, full-service restaurant. Proven track record managing high-revenue establishments (e.g., $4M+ annually) or large corporate spaces. High school diploma required; a degree in Hospitality Management or Business is a major plus. Certifications ServSafe Manager certification (or equivalent local food safety credentials). State alcohol service permit ( RAMP) Key Skills Strong command of Toast POS and restaurant management systems. Acute financial literacy regarding margins, labor calculations, and operational expense tracking. Exceptional physical stamina to stand, walk, and direct operations for 10+ hour shifts. High emotional intelligence to de-escalate high-stress situations among staff and guests.
