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Full job description
About the Role
We are a growing, owner-operated restaurant group with multiple locations. Ownership remains highly involved in strategy and growth, but we are seeking a seasoned restaurant operator to act as our field authority when we cannot be present.
This is a part-time, high-impact leadership role for someone who knows how restaurants should run — and isn’t afraid to enforce standards.
This role is not about covering shifts or being liked.
It’s about execution, accountability, and consistency.
Time Commitment
25-30 hours per week
- 3–5 days per week
- 2–4 hour visits per location
- Flexible scheduling (daytime / early evening)
- Field-based (multiple locations)
Core Responsibilities
Conduct operational walkthroughs at assigned locations
- Enforce cleanliness, food safety, and organization standards
- Identify inventory, prep, and par-level failures
- Correct issues in real time with managers and staff
- Hold management accountable to job duties and systems
- Document findings and report directly to ownership
- Act as ownership’s authority when present
What This Role Is NOT
Not a shift manager
- Not a fill-in
- Not a desk job
- Not a popularity contest
Ideal Candidate
7+ years restaurant leadership experience
- Multi-unit experience strongly preferred
- Strong food safety and sanitation knowledge
- Confident correcting staff and managers professionally
- Organized, observant, and detail-driven
- Comfortable working independently with authority
- Looking for part-time, balanced, high-impact work
- To Apply:
Submit a resume with a brief note explaining your multi-unit experience and why this role fits where you are in your career.
Job Types: Full-time, Part-time
Pay: $45,000.00 – $62,000.00 per year
Work Location: On the road
