Restaurant Manager

At Nonna Mercato, we believe great restaurants are built on genuine hospitality, exceptional ingredients, and leaders who set the tone every day. Our managers are held to a high standard and are expected to serve as the face of the restaurant, ambassadors of our product, and champions of our guest\-first culture.

As Restaurant Manager, you are the leader of Nonna Mercato’s Long Beach location. You will model warmth, professionalism, and operational excellence while guiding the management team and hourly crew to deliver a seamless and memorable dining experience. This role is both strategic and hands\-on—driving results while staying deeply connected to the floor, the kitchen, and our guests.

You will become the expert in all areas of the restaurant, from daily operations and culinary execution to financial performance and team development. The Manager is the go\-to resource for troubleshooting, guest engagement, and team leadership, ensuring that every detail reflects the standards and spirit of Nonna Mercato.

Joining our team means becoming part of a company committed to thoughtful growth, quality\-driven food, and cultivating strong operators.

A successful Manager at Nonna Mercato is standards\-driven, solutions\-oriented, and leads with integrity. They inspire their team, connect authentically with guests, and take pride in creating a restaurant environment that feels both polished and welcoming—like coming home to Nonna’s table.

Essential Responsibilities

Operational Leadership

• Oversee all daily operations including ordering, purchasing, receiving, storage, preparation, and presentation of all food products.
• Maintain an active presence in all areas of the restaurant—dining room, market, and kitchen—throughout service.
• Ensure smooth flow of business during peak periods and adjust in real time to maintain service standards.
• Uphold Nonna Mercato’s commitment to quality, consistency, and hospitality in every guest interaction.

Team Development \& Culture

• Lead, mentor, and develop managers and crewmembers to build a strong, hospitality\-focused team.
• Conduct interviews and make final hiring decisions for all new staff.
• Oversee onboarding, training, and cross\-training programs.
• Lead pre\-shifts, staff meetings, and ongoing coaching conversations.
• Manage performance reviews, recognition, and progressive discipline when necessary.

Guest Experience

• Engage directly with guests each shift—visiting tables, building relationships, and resolving concerns.
• Foster a culture where hospitality is proactive, personal, and memorable.
• Investigate and resolve guest feedback with professionalism and urgency.

Financial \& Administrative Management

• Oversee financial performance including forecasting, budgeting, and labor management (daily, weekly, annual).
• Approve schedules, payroll, overtime, and operational expenses.
• Work with owner on sales strategies, marketing initiatives, and community engagement.
• Monitor cost controls while maintaining the quality and integrity of the menu and guest experience.

Standards \& Accountability

• Ensure all menu items meet recipe specifications, presentation standards, and quality expectations.
• Lead weekly performance reviews and dashboard meetings with department leaders.
• Maintain compliance with company policies, safety standards, and operational procedures.
• Represent the restaurant in leadership meetings and collaborate on brand\-wide initiatives.

Essential Skills \& Experience

• Minimum 3 years of management experience in a high\-volume, full\-service restaurant.
• Strong food knowledge; Italian cuisine or scratch\-kitchen experience preferred.
• Demonstrated leadership ability with a focus on culture\-building and team development.
• Solid financial acumen including labor management, forecasting, and cost control.
• Professional presence with a passion for hospitality and guest engagement.
• Flexible availability, including nights, weekends, and holidays.

Physical Requirements

• Ability to lift up to 40 lbs. (10–20 lbs. typical).
• Ability to carry items up to 120 feet.
• Ability to reach heights up to 6 feet (4 feet typical).
• Ability to work from counter heights of 36–42 inches.
• Ability to navigate aisles as narrow as 24 inches and spaces as small as 12 inches.

Job Type: Full\-time

Pay: $69,000\.00 \- $70,000\.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training

Work Location: In person