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Estimated Pay $11 per hour
Hours Full-time, Part-time
Location Ocala, Florida

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Estimated Pay
We estimate that this job pays $11.04 per hour based on our data.




About this job

Job Description

Job Description

Are you looking for a career? We are looking for you!

Currently seeking Restaurant Manager to lead all aspects of our business. You be responsible for delivering a high-quality fresh menu and an awesome customer experience to our guests! In addition you motivate our staff to deliver the same..

You will ensure efficient restaurant operation, as well as maintain, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need a positive attitude and contagious smile that make our guests and employees want to come back! You will oversee the dining room and front sales registers, check-in with customers and make sure their experience is exemplary. Back of the house management experience is also essential, as you’ll hire qualified prep and line staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.

As a leader you would lead by example to uplift our staff during busy moments and motivate them to grow and be their best in our fast-paced environment.


  • Coordinate daily Front of the House and Back of the House restaurant operations
  • Deliver superior service and maximize customer satisfaction
  • Respond efficiently and accurately to customer complaints
  • Maintain proper inventory levels and reorder as needed while maintaining efficient food cost controls
  • Organize and supervise shifts preparing team members to execute daily goals
  • Appraise staff performance and provide feedback to improve productivity
  • Estimate future needs for goods, kitchen utensils and cleaning products
  • Ensure compliance with sanitation and safety regulations
  • Manage restaurant’s good image and suggest ways to improve it
  • Control operational costs and identify measures to cut waste
  • Promote the brand in the local community through word-of-mouth and restaurant events
  • Recommend ways to reach a broader audience (e.g. catering, off-site events, and social media ads)
  • Train new and current employees on proper customer service practices
  • Recommend to Franchise policies and procedures that could improve future restaurant operations, productivity and performance.

Requirements * Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role

  • Proven customer service experience as a manager
  • Food and beverage (F&B) knowledge, with ability to remember food verbatim's to inform customers and team members
  • Familiarity with restaurant management software
  • Strong leadership, motivational and people skills
  • Manager Serve Safe

Job Type: Full-time

Salary: $42,000-55,000


  • 401(k)
  • Dental insurance
  • Paid time off
  • Vision insurance

Experience level:

  • 2 years

Physical setting:

  • Fast casual restaurant


  • 12 hour shifts
  • Holidays
  • Weekend availability


  • 12 hour shift

Supplemental pay types:

  • Bonus Program

Weekly day range:

  • Every weekend
  • Monday to Friday

Ability to commute/relocate:

  • Lady Lake, FL 32159: Reliably commute or planning to relocate before starting work (Required)


  • ServSafe (Required)

Shift availability:

  • Day Shift (Required)
  • Night Shift (Required)

Work Location: One location

Company Introduction:

Chicken Salad Chick provides a delicious menu with a variety of 12 Chicken Salads, homemade sides, delicious soups, and great sandwiches. This location is one of the originals to the franchise and we are looking for a hospitality professional to help us maintain a team of excellence and superb service.Overview:

No Sunday's No Fryers and Closed on Major Holidays!!!!!

JOB SUMMARY: To assist the restaurant General Manager in the operation of a Chicken Salad Chick restaurant in a manner that will provide our guest with a superb experience, and maintain an invigorating and stimulating work environment for all team members while helping the restaurant achieve its financial objectives. Specific responsibilities will include the areas of Guest Service and Shift Management.


As the Manager on Duty, ensures compliance with established food standards, food quality, preparation and production by adhering to corporate food handling procedures and policies.

Ensures that during their shift, appropriate dining room, service area and kitchen procedures are adhered to.

Trains and counsels hourly team members who work primarily on their shifts or whose initial training will be on their shifts.

Guarantees the highest level of hospitality and service to all guests at all times.

Provide continuous coaching of hourly team members during their shift.

Ensures compliance with all personnel records, team member schedules and reports.

General Manager ensures profitability in the daily operation of the restaurant per Franchisee goals and bonus program.

Ensures that during their entire shift, specials, promotions, and marketing plans are presented according to Franchise procedures.

Ensures that hours of operation for the restaurant are maintained during their shift.

Ensures that during their shift compliance with established safety and sanitation procedures and all Federal, State, and local regulations (child labor laws, wage and hour, OSHA, liquor laws, etc.) is met.

Responsible for decision making in the following areas:

Team member position assignments

Purchases in accordance with established inventory levels and budgets

Disciplinary actions as needed while he/she is the Manager On Duty


  • 401K
  • Paid Time Off
  • Closed on Sundays and most major Holidays
  • Employee Discounts
  • Quarterly Bonus


  • Inventory management
  • End-of-Month counts and inventory accuracy
  • Maintaining accurate transfer/receiving logs
  • Effective & efficient truck and produce ordering
  • Maintaining a LEAN production environment
  • Continuous coaching, evaluating, and providing accountability for all Team Members
  • Troubleshooting and repairing equipment and facilities
  • Ensure all necessary preventative maintenance and cleaning on a per set schedule.

SUPERVISES: All non-management restaurant personnel on their shift. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Team members may be asked to perform other duties as required by business needs.


  • Must be able to stand and exert well-paced mobility including bending and stooping for the duration of the workday.
  • Must be able to lift or carry 50 pounds.
  • Must be physically able to work at any duty station in the kitchen or service area when necessary.

As well as:

Maintain cleanliness standards at the highest level during their shifts.

Decisions to defer to DM relate to the following areas;

Hiring or terminating team members

Merit increases for team members

Vendor specifications

Specific purchases beyond those required to execute normal shift operations

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