What are the responsibilities and job description for the Manager position at Wild Eggs?
Description
Restaurant Manager — Wild Eggs
Full-Time | Restaurant Operations
About Wild Eggs
Wild Eggs is an award-winning breakfast, brunch & lunch concept serving up chef-driven dishes with an elevated twist. With locations across Indiana, Kentucky, and Ohio, we're known for our imaginative menu, welcoming atmosphere, and team-first culture. We're growing — and we're looking for leaders who are ready to grow with us.
Position Overview
The Restaurant Manager is responsible for the daily operations of their location, leading the front-of-house team and delivering a consistently exceptional guest experience. This role partners closely with the kitchen team and reports to the General Manager or Director of Operations.
Key Responsibilities
Required qualifications
2 years of restaurant management experience (breakfast/brunch a plus)
Proven ability to lead and motivate a team in a high-volume environment
Strong communication and interpersonal skills
Hands-on, floor-first leadership style
Food Handler Certification or ability to obtain upon hire
Flexible availability including weekends and holidays
Preferred Qualifications
Experience with POS systems and scheduling software
Background in scratch-kitchen or chef-driven concepts
ServSafe Manager Certification
Restaurant Manager — Wild Eggs
Full-Time | Restaurant Operations
About Wild Eggs
Wild Eggs is an award-winning breakfast, brunch & lunch concept serving up chef-driven dishes with an elevated twist. With locations across Indiana, Kentucky, and Ohio, we're known for our imaginative menu, welcoming atmosphere, and team-first culture. We're growing — and we're looking for leaders who are ready to grow with us.
Position Overview
The Restaurant Manager is responsible for the daily operations of their location, leading the front-of-house team and delivering a consistently exceptional guest experience. This role partners closely with the kitchen team and reports to the General Manager or Director of Operations.
Key Responsibilities
- Lead, coach, and develop front-of-house team members to deliver outstanding guest experiences
- Oversee daily opening and closing operations and ensure standards are met at every shift
- Manage scheduling, labor costs, and staffing levels to optimize performance and profitability
- Partner with the kitchen team to maintain food quality, speed of service, and presentation standards
- Drive guest satisfaction — respond to feedback, resolve issues, and build a loyal following
- Monitor inventory, place supply orders, and minimize waste
- Recruit, onboard, and retain talent; foster an inclusive, energetic team environment
- Track key metrics including sales, comps, and labor; report results to leadership
- Uphold all health, safety, and sanitation standards in compliance with local regulations
- Support catering coordination and special events as needed
- Competitive pay
- Performance-based bonus opportunities
- Health, dental, and vision benefits for eligible employees
- Paid time off
- Meal benefits and employee discounts
- Growth opportunities within a multi-unit, expanding brand
- A fun, supportive, team-first work culture
Required qualifications
2 years of restaurant management experience (breakfast/brunch a plus)
Proven ability to lead and motivate a team in a high-volume environment
Strong communication and interpersonal skills
Hands-on, floor-first leadership style
Food Handler Certification or ability to obtain upon hire
Flexible availability including weekends and holidays
Preferred Qualifications
Experience with POS systems and scheduling software
Background in scratch-kitchen or chef-driven concepts
ServSafe Manager Certification