The Restaurant Manager at Lynora’s is a dedicated, results-driven leader who upholds the company’s core values and sets the standard for excellence in every aspect of the operation. As the leader of your location, you guide your team with confidence, integrity, and accountability. You motivate those who need support, correct performance when necessary, and make decisions that prioritize the success of the restaurant and the experience of every guest.

Your daily judgment directly impacts profitability, guest satisfaction, and team culture. Leading by example, developing your staff, and maintaining consistent operational standards are essential to your success in this role.

Primary Responsibilities

Leadership & Team Development

• Lead all Front-of-House (FOH) and Back-of-House (BOH) operations with a hands-on, proactive approach.

• Hire, recruit, discipline, and terminate employees in accordance with company standards.

• Conduct weekly manager meetings with all department leads.

• Coach, mentor, and develop team members; delegate responsibilities and ensure accountability.

• Hold quarterly FOH and BOH team meetings to communicate goals, updates, and performance expectations.

• Maintain strong communication with Senior Management and ensure updates are shared with the full team.

Operational Excellence

• Oversee daily operations to ensure a clean, organized, and compliant establishment at all times.

• Uphold all health, safety, state, and federal regulations.

• Ensure all kitchen and service standards meet Lynora’s expectations, including consistent food quality.

• Maintain a preventative maintenance schedule for equipment and building needs with approved vendors.

• Manage and oversee all restaurant ordering, including food, alcohol, paper goods, and operational supplies.

• Oversee all catering and private events within your location.

Financial Management

• Accountable for all monetary procedures, cash handling, and financial controls.

• Oversee scheduling across all departments while meeting labor goals set by Senior Management.

• Report weekly food, beverage, and labor costs; make adjustments to drive profitability.

• Hold all managers and team members accountable to P&L goals and financial expectations.

• Complete required administrative tasks using Excel, Word, and POS programming as needed.

Guest Experience

• Ensure guest satisfaction is consistently at the highest level.

• Lead service standards aligned with Lynora’s expectations, ensuring hospitality is consistent across all shifts.

Training & Compliance

• Execute training programs “by the book” using all approved Lynora’s materials.

• Enforce all Human Resources guidelines and uphold the policies in the company handbook.

• Maintain a valid Manager’s Food Safety Certification.

• Submit daily operational reports to Senior Management.

Professional Standards

• Arrive early, prepared, and in full uniform.

• Demonstrate professionalism, accountability, and a commitment 

Position Summary

The Commissary Sous Chef supports the Commissary Head Chef in overseeing daily kitchen operations within a centralized production facility. This role is responsible for ensuring consistent food quality, efficient production, proper inventory management, and adherence to all food safety and sanitation standards. The Commissary Sous Chef plays a key role in preparing high-volume recipes that support multiple restaurant locations.

Key Responsibilities

Production & Execution

• Assist in daily food production for all locations, ensuring consistency in recipes and portioning

• Execute prep and cooking of menu items according to company standards

• Oversee batch cooking, packaging, and labeling for distribution

• Ensure all orders are completed accurately and on schedule for delivery

Kitchen Operations

• Support the Head Chef in managing commissary kitchen workflow and staff

• Supervise and train kitchen team members on proper techniques and procedures

• Maintain a clean, organized, and efficient kitchen environment

• Step in to lead shifts in the absence of the Head Chef

Inventory & Ordering

• Assist with inventory counts and tracking of all food and supplies

• Monitor product levels and communicate ordering needs

• Ensure proper storage, rotation (FIFO), and waste control

Food Safety & Compliance

• Enforce all health and safety regulations, including ServSafe standards

• Ensure proper food handling, storage temperatures, and sanitation practices

• Maintain compliance with local and state health department requirements

Quality Control

• Ensure all food leaving the commissary meets brand standards

• Conduct regular quality checks on prepared items

• Address and correct any inconsistencies immediately

Qualifications

• 2+ years of experience in a kitchen leadership role (Sous Chef or similar)

• Experience in high-volume or commissary kitchen preferred

• Strong knowledge of food safety and sanitation standards

• Ability to manage time, prioritize tasks, and meet production deadlines

• Strong leadership and communication skills

• Ability to lift 50+ lbs and stand for extended periods