Restaurant Manager at Fat Sully's

Job summary

The Manager oversees daily restaurant operations, including staff supervision, scheduling, and ensuring compliance with health and safety standards. They are also responsible for managing inventory, handling customer inquiries, and maintaining a positive guest experience.

Job details

SUMMARY The Manager is responsible for overseeing all aspects of daily operations to ensure a quality guest experience. This role involves managing staff, assisting with scheduling, training, and ensuring compliance with health and safety standards. The Manager is also tasked with monitoring inventory and handling customer inquiries and complaints. Strong leadership, organizational skills, and a commitment to high-quality service are essential for success in this position. BENEFITS & PERKS Salary Range: $64,000 to $70,000 per year, depending on experience and qualifications, plus quarterly bonus potential based on budgeted operating profit and applicable bonus program terms. Insurance: Health, Dental, and Vision available on the first of the month following your start date; additional EAP, Critical Illness, Hospital Indemnity, and Life Insurance options available. Additional Benefits: Monthly cell phone stipend (opt-in), free RTD EcoPass or employee parking, 401(k) available after 6 months, and employee discounts at Skyport restaurant and retail locations. Time Off: PTO accrual increases with tenure, plus 7 recognized holidays per year and paid leave provided in accordance with applicable state and federal laws. Growth: Supportive team environment with training and professional development opportunities. PRIMARY RESPONSIBILITIES Oversee daily restaurant operations to ensure efficiency and quality service. Manage and supervise restaurant staff, including hiring, training, and scheduling. Ensure compliance with health, safety, and sanitation regulations. Handle customer inquiries, complaints, and feedback to ensure a positive guest experience. Monitor inventory levels and order supplies as needed. Enforce company policies and procedures. Foster a positive and collaborative work environment for all employees. Conduct regular inspections to ensure the restaurant meets all regulatory and quality standards. Oversee the maintenance and repair of restaurant equipment and facilities. REQUIRED SKILLS/ABILITIES Genuine interest in providing a positive guest experience Friendly, outgoing, approachable personality Ability to work well with others and support a positive work environment Ability to work in a fast-paced environment Dependable Flexible to work nights, weekends, and holidays Ability to follow all guidelines and procedures set forth by FMS/Skyport, brand partners, airport, federal, state, and local employment regulations. Strong communication skills and ability to handle stressful situations Strong problem-solving skills and ability to exercise good judgment Ability to use basic math; e.g., addition, subtraction, and basic fractions Must successfully complete required airport security and background screening, including a federal background check. EDUCATION AND EXPERIENCE High School diploma and some college preferred 2+ years of experience in a supervisory or management role within the restaurant or hospitality industry. Experience with inventory management, budgeting, and financial reporting ServSafe Certified a plus WORKING ENVIRONMENT Airport: This position operates in a climate-controlled international airport environment. The temperature, volume of noise, and exposure to the public are outside the control of First Meridian Services, Inc. The position requires use of public spaces as provided by the airport. Restaurant: This position may require frequent exposure to a restaurant or retail operation environment. Regular exposure to varying temperatures (hot/cold/freezing), fumes, vapors, industrial restaurant equipment, noise, and guests will be a common occurrence. The nature of restaurant work requires the Manager to possess certain physical abilities. Those listed here are representative of those that must be met by the employee to successfully perform this job. Most of the workday is spent standing or walking and working in close proximity to others. Eye-hand coordination, depth perception, finger dexterity, and functional vision and speech perception are required. Some bending, crouching, pushing/pulling and lifting/lowering of 20-50 lbs. Some repetitive motions with hands, wrists, or arms. Must be able to operate all equipment used in the restaurant. Some exposure to skin irritants, electrical equipment, and sharp instruments. Risk to these exposures is minimized by strict adherence to company standards, policies and procedures. Physical Requirements & Frequency Bend – Occasionally Climb/Crawl – Occasionally Sit - Rarely Kneel - Occasionally Squat - Occasionally Stand/Walk - Constantly Mental Requirements & Frequency Communicate Orally – Constantly Evaluating – Frequently Perform Calculations - Occasionally Read/Comprehend - Regularly Reason/Analyze - Regularly Write - Occasionally HIRING PROCESS Application Deadline: October 13th, 2026 This date represents our anticipated application deadline and may be extended based on business needs. Interested? Click "apply now" and include an updated resume for consideration. If we choose to proceed with your application, be on the lookout for a text or email from us to set up an initial interview. Internal Applicants: Current First Meridian Services employees must meet applicable internal transfer eligibility requirements to be considered for this opportunity. Generally, employees must have been in their current position for at least six months and have no disciplinary documentation within the previous six months. Please get in touch with your manager or HR with questions regarding eligibility. First Meridian is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, sexual orientation, disability, or protected veteran status.

What you’ll do

The Manager oversees daily restaurant operations, including staff supervision, scheduling, and ensuring compliance with health and safety standards. They are also responsible for managing inventory, handling customer inquiries, and maintaining a positive guest experience.

Requirements

Candidates must have at least 2 years of supervisory or management experience in the restaurant or hospitality industry. A high school diploma is required, and applicants must be able to pass a federal background check and airport security screening.

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• EAP
• Critical illness insurance
• Hospital indemnity
• Life insurance
• Monthly cell phone stipend
• RTD EcoPass
• Employee parking
• 401(k)
• Employee discounts
• Paid time off
• Paid holidays
• Professional development

Listed skills

• Customer service · Preferred
• Problem solving · Preferred
• Training · Preferred
• Budgeting · Preferred
• Financial Reporting · Preferred
• Leadership · Preferred
• Communication Skills · Preferred
• Inventory management · Preferred
• scheduling · Preferred
• Conflict Resolution · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Leadership
• Staff management
• Inventory management
• Customer service
• Scheduling
• Training
• Health and safety compliance
• Problem-solving
• Communication skills
• Financial reporting
• Budgeting
• Conflict resolution
• Organizational skills
• Basic math

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support
• Retail

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