What are the responsibilities and job description for the Managing Partner position at Parry's Pizzeria & Taphouse | Stone Oak?
About Parry’s
At Parry’s Pizzeria & Taphouse, we create memorable dining experiences through Craveably Crafted™ Food & Beer and Uncommon Hospitality. Our Managing Partners are the leaders of their restaurants — responsible for building strong teams, driving performance, and creating a place where guests and employees want to return again and again.
Parry’s restaurants are fast-paced, high-volume, and community-centered. Managing Partners are trusted operators who balance brand standards with the freedom to build store-specific strategies that drive sales, culture, and long-term success.
Role Overview
Managing Partners are accountable for the overall performance of the restaurant, including sales growth, profitability, guest experience, and team development. This role requires a hands-on leader who understands systems, leads from the floor, and takes ownership of results.
Managing Partners lead both Front and Back of House, set the vision for their store, and are expected to run the restaurant like their own business while executing within Parry’s brand standards.
Responsibilities Duties
- Hold FOH and BOH leaders accountable for sales, profitability, guest satisfaction, and team culture
- Set and execute store-specific strategies that support Parry’s goals while meeting the needs of the local community
- Build, coach, and develop a strong management team; set clear expectations and hold leaders accountable
- Drive sales through purposeful guest engagement, community involvement, and local marketing initiatives
- Lead by example on the floor — talking to tables with purpose, building regulars, and ensuring guest recovery when needed
- Execute Parry’s Hospitality Model and reinforce Uncommon Hospitality through daily leadership and coaching
- Oversee labor planning and scheduling to align staffing with business volume and financial goals
- Complete daily and weekly inventory, ordering, and AvT (Actual vs. Theoretical) reviews to control costs and reduce waste
- Maintain high standards of food quality, cleanliness, safety, and sanitation at all times
- Ensure smooth shift transitions, operational readiness, and alignment across FOH and BOH teams
- Uphold company standards for appearance, professionalism, and execution
- Partner with Support Center teams to ensure alignment on training, systems, and initiatives
Qualifications Skills
- Minimum 5 years of restaurant General Management experience
- Proven success leading high-volume, full-service restaurants
- Strong systems focus: labor planning, inventory management, cost control, and business strategy
- Effective communicator and leader with a track record of developing high-performing teams
- Entrepreneurial mindset with the ability to balance big-picture strategy and day-to-day operations
- Comfortable owning results and making decisions that impact sales and profitability
- Organized, detail-oriented, and able to manage multiple priorities in a fast-paced environment
- Ability to work nights, weekends, and holidays as required
- Able to stand for extended periods of time and lift up to 50 lbs. as needed
Perks Benefits
- Company-sponsored health benefits, including medical, dental, and vision
- Accrued paid time off (PTO)
- 401(k) with company match
- Company-paid life insurance, short-term disability (STD), and long-term disability (LTD)
- Ongoing leadership training and career growth opportunities
- Free shift meals 50% off all other times