JOIN THE TEAM AT NIBBLE NATION: Little Caesars was founded in 1959 as a family-owned restaurant in Detroit and has since grown into the 3rd largest pizza chain in the world, spanning all 50 states and over 28 countries. | OUR STORY | Our specific franchise, Nibble Nation, was founded in 2006 by Anthony King and has opened 12 locations across Georgia and Florida. We are currently leading the nation in digital operations through the implementation of the innovative Pizza Portal®—a pioneering, self-service mobile pickup station. | YOUR GROWTH | As an employer, our goal is to ensure you learn more than just how to make a high-quality product; by bringing enthusiasm and adaptability, you will master customer service, teamwork, and business operations skills that last a lifetime. Whether you stay with us long-term or use us as a stepping stone, we want your experience to be informative, gratifying, and fruitful. | OUR MISSION | We strive every day to exceed expectations with extraordinary value and great-tasting products, provided by a collective team of truly outstanding people!

Restaurant Manager

Lead the Team. Own the Results. Grow With Nibble Nation.

Nibble Nation is seeking an experienced, results-driven Restaurant Manager to take ownership of one of our Tallahassee locations. This is a hands-on leadership opportunity for someone who knows how to build a strong team, deliver an exceptional customer experience, control costs, and operate a clean, efficient, and profitable restaurant.

The ideal candidate is confident, organized, accountable, and solutions-focused. You should be comfortable leading from the front, developing employees, analyzing performance, and making decisions that improve the restaurant’s results.

What You’ll Do

Lead Restaurant Operations

• Direct all daily restaurant operations, including opening, closing, food preparation, service, staffing, and cleanliness.
• Ensure customers receive accurate, complete orders within established service-time goals.
• Maintain high standards for food quality, freshness, presentation, and product availability.
• Ensure the restaurant is properly staffed, stocked, organized, and prepared for business.
• Respond promptly to staffing, equipment, customer, and operational concerns.
• Maintain compliance with company policies and applicable health, safety, and employment regulations.

Build and Develop a Strong Team

• Recruit, interview, hire, onboard, train, and retain qualified team members.
• Create effective schedules based on projected sales, employee availability, and labor goals.
• Set clear expectations and hold team members accountable for performance, attendance, and company standards.
• Coach and develop Assistant Managers, Shift Leaders, and Crew Members.
• Conduct performance evaluations and document coaching or corrective action when necessary.
• Create a respectful, productive, and results-focused workplace.

Drive Sales and Profitability

• Take ownership of restaurant sales, labor, food, paper, waste, inventory, and profitability goals.
• Review profit-and-loss reports and identify opportunities to improve performance.
• Control labor through effective scheduling, positioning, forecasting, and productivity management.
• Maintain accurate inventory and ordering practices while reducing waste and unnecessary costs.
• Execute promotions, suggestive-selling initiatives, and approved local marketing activities.
• Identify practical opportunities to increase customer traffic, average ticket, and repeat business.

Deliver an Excellent Customer Experience

• Ensure every customer receives fast, friendly, accurate, and professional service.
• Monitor service times, order accuracy, product quality, and customer satisfaction.
• Resolve customer concerns promptly and professionally.
• Coach the team on hospitality, urgency, communication, and customer recovery.
• Build a restaurant culture that encourages customer loyalty.

Protect the Business

• Enforce all cash-handling, register, deposit, safety, and security procedures.
• Verify that deposits, cash logs, inventory records, and operational paperwork are accurate and completed on time.
• Investigate and report cash discrepancies, food losses, safety concerns, and policy violations.
• Maintain accurate employee, training, food-safety, and performance documentation.
• Prepare the restaurant for operational audits and health inspections.
• Protect company property, financial assets, keys, and confidential information.

Qualifications

• Must be at least 18 years old.
• A current ServSafe Manager Certification is required and must be maintained throughout employment.
• At least three years of management experience in a quick-service or full-service restaurant is required.
• Restaurant Manager or General Manager experience is strongly preferred.
• High school diploma or equivalent required.
• Demonstrated experience managing labor, food costs, inventory, cash, and restaurant profitability.
• Ability to read and effectively use profit-and-loss reports.
• Strong leadership, team-building, communication, organizational, and problem-solving skills.
• Ability to remain professional and make sound decisions under pressure.
• Valid driver’s license, reliable transportation, and a satisfactory driving record required.
• Dependable, hardworking, and available to work a flexible 40-plus-hour schedule.

Physical Requirements

The Restaurant Manager must be able to perform the essential duties of this active, hands-on position safely, with or without reasonable accommodation, including:

• Standing and walking for extended periods.
• Frequently reaching, bending, twisting, squatting, pushing, and pulling.
• Lifting, carrying, pushing, or pulling up to 55 pounds.
• Reaching items located approximately six feet high or six inches above the floor.
• Working safely around ovens, hot surfaces, kitchen equipment, and food-preparation areas.
• Assisting with food preparation, cleaning, stocking, and other restaurant duties when needed.

Schedule and Availability

• This is a full-time position requiring at least 40 hours per week.
• Flexible availability is required, including opening and closing shifts, evenings, weekends, and holidays based on business needs.
• The Restaurant Manager must respond appropriately to urgent staffing and operational concerns.
• All required company training and certifications must be completed and maintained.

Compensation and Benefits

• Paid time off
• Leadership development
• Opportunities for advancement based on performance and company growth

Why Join Nibble Nation?

As a Restaurant Manager, you’ll have the opportunity to shape your team, improve restaurant performance, and make a measurable impact on the business. If you’re ready to take ownership, develop people, and lead a restaurant to lasting success, we want to meet you.

Equal Employment Opportunity

Nibble Nation is an equal opportunity employer. Employment decisions are made without unlawful discrimination based on any status protected by applicable federal, state, or local law. Reasonable accommodations may be provided to qualified individuals with disabilities.

This description provides a general overview of the position and is not an exhaustive list of every responsibility. Duties, schedules, and expectations may be modified based on operational and business needs.