Morning Belle Manager - Grand Rapids, MI

The Manager, under the guidance of the General Manager, is tasked with overseeing both Front and Back of House operations to ensure a high-performing, guest-focused restaurant. This role involves managing daily activities, developing team members, and stepping into any position as required. Created as a growth opportunity, this position trains high-potential teammates for future General Manager roles. When the General Manager is not in the restaurant, the Manager is the senior leader on duty.
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Essential Duties:

- Partner with the GM to maintain a healthy P&L through sales growth and cost control.

- Direct daily operations in both Front and Back of House, including assigning tasks, managing opening/closing procedures, and overseeing deliveries.

- Work in various roles throughout the restaurant to support team needs and ensure smooth service.

- Write food and supply orders, conduct full inventory, create labor schedules, process invoices, and manage payroll edits.

- Act as Host when needed, delivering a best-in-class guest experience.

- Interview, hire, and onboard hourly team members.

- Foster a culture rooted in Meritage Values, emphasizing personal and professional development.

- Ensure exceptional guest experiences by resolving issues promptly, maintaining food quality, and upholding cleanliness standards.

- Prepare the restaurant for opening and closing using established checklists and procedures.

- Train team members in both operational and soft skills using standardized training programs.

- Responsible for formal and informal performance management.

- Develop leadership skills by working closely with the GM and mentoring future leaders.

- Perform other duties as assigned.

Working Conditions:

Work is performed in a fast-paced restaurant environment, requiring frequent standing, walking, and multitasking in both hot kitchen and guest-facing areas. Flexibility in schedule , including nights, weekends, and holidays, is required .

Experience:

Required:

- High School Diploma or GED.

- 1–2 years of management experience in a casual dining restaurant.

- ServSafe and Alcohol certified

Preferred:

- Bachelor’s Degree

- 3+ years of manag ement experience in a casual dining setting. Experience managing both Front and Back of House operations.

- FOH and BOH restaurant management experience

Knowledge and Abilities:

- Strong understanding of restaurant operations, including scheduling, inventory, and cost control.

- Ability to lead, motivate, and develop a diverse team.

- Knowledge of food safety and sanitation standards .

- Ability to resolve guest concerns with professionalism and empathy.

- Comfortable working in all restaurant roles as needed.

Education:

Bachelor’s Degree in Hospitality , Business, or related field.

We are an Equal Opportunity Employer.   Inclusion   is   at   the   heart   of our business.