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Key Manager Job Description

Position Overview:

The Key Manager is responsible for executing daily operations at a high level, ensuring standards are upheld across service, cleanliness, food quality, and team accountability. This role serves as the bridge between hourly staff and senior leadership, driving consistency, discipline, and guest experience on every shift.

Core Responsibilities:
Shift Execution & Floor Leadership:

Run shifts with full ownership of the guest experience.
Maintain constant floor presence and visibility.
Ensure proper pacing of service from open to close.
Identify and correct breakdowns in real time (service, kitchen, or bar).
Make decisions that prioritize the guest while protecting operations.

Staff Management & Accountability:

Hold servers, bartenders, hosts, and BOH accountable to standards.
Enforce section assignments, cuts, and rotation (no self-management by staff).
Ensure teamwork across positions (food running, prebussing, support).
Address performance issues immediately and professionally.
Assist in coaching, training, and developing team members.

Service & Hospitality Standards:

Set the tone for hospitality on every shift.
Monitor table touches, ticket times, and guest satisfaction.
Step in to recover any negative guest experience.
Ensure all staff are focused on guest-facing priorities at all times.

Operational Standards & Cleanliness:

Enforce opening, shift, and closing checklists.
Maintain cleanliness across FOH, BOH, and exterior.
Ensure proper execution of side work and detail cleaning tasks.
Hold team accountable for organization, stocking, and sanitation.

Communication & Leadership Alignment:

Communicate effectively with GM/AGM on shift performance and issues.
Provide clear direction to staff before, during, and after shifts.
Participate in pre-shift meetings and reinforce priorities.
Document and report incidents, performance issues, and wins.

Financial Awareness:

Understand labor targets and assist in managing staffing levels.
Monitor comps, voids, and discounts for accuracy and integrity.
Protect company assets and minimize waste.

Key Expectations:

Leadership is visible, engaged, and proactive—not reactive.
Standards are enforced consistently, not situationally.
No tolerance for breakdowns in teamwork or accountability.
Decisions are made with urgency and confidence.
Culture is driven by structure, not suggestion.

Qualifications:

1–3 years of restaurant leadership experience preferred.
Strong understanding of FOH/BOH operations.
Ability to lead under pressure in a high-volume environment.
Excellent communication and conflict resolution skills.
High level of organization and attention to detail.

Success Metrics:

Smooth, controlled shifts with minimal manager intervention needed above you.
Strong guest feedback and minimal complaints.
Clean, organized restaurant at all times.
Staff adherence to standards and improved team accountability.
Consistent execution of systems and processes.

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