Restaurant Manager

RESTAURANT MANAGER Full Front of House AuthorityWest 122 | Tacoma, WA | Full-time, Salaried$62,000 $65,000 base + performance bonus up to $4,000---The best restaurants in the world aren't remembered for their food.They're remembered for how they made you feel. The moment you walked in and someone genuinely saw you. The server who remembered what you ordered last time. The bartender who made you something you didn't even know you needed. The feeling at the end of the night, coat on, heading for the door, that you were taken care of in a way that was completely, unmistakably real.That feeling doesn't happen by accident. It's created....deliberately, consistently, and with deep care...by a person who understands that hospitality isn't a job description. It's a calling.We're looking for that person. Maybe that person is you!---ABOUT WEST 122West 122 is a European-inspired, PNW-rooted restaurant in Tacoma, Washington. We cook with the soul and precision! Our food features the farms, the waters, and the seasons that make the Pacific Northwest one of the most remarkable places on earth to eat and drink. Every dish is made with intention. Every plate is a reason for someone to feel something.We're not trying to be the biggest restaurant in the city. We're trying to be the one people can't stop talking about. The one thats remembered for "unreasonable hospitality". The one they bring their parents to to celebrate. The one where the team knows your name by the second visit. The one where you walked in with a hard week behind you and walked out feeling human again.We've spent the last year building something real here. A kitchen team proud of what they make. A menu that's intentional and built to last. A team growing in the right direction. The foundation is solid. We need the person to build the house.---THE ROLEThis isn't a shift manager position dressed up with a different title. This is the person who sets the tone the moment they walk through the door. Who knows every team member by name, by strength, and by exactly what they need to grow. Who can read a room mid-service and make one small adjustment that changes the entire energy of the night before a single guest ever has to ask for something twice.You'll own the entire front of house hosts, servers, bussers, bartenders. You'll be involved with hiring, scheduling, coaching in real time, managing call-outs, disciplining, reconciling every shift. You're the bridge between the floor and the kitchen. You're the reason the room feels the way it feels on a great night.The mechanics are yours to master. The real job is creating the feeling of true hospitality.Your main responsibilities: Full floor leadership, the entire FOH team reports to you Hire, develop, coach, and when necessary, discipline FOH staff Own scheduling and all call-out decisions without owner involvement End-of-shift reconciliation: cash, tips, POS... every single shift Comp and discount authority: yours to own and yours to stand behind FOH BOH communication: you keep the bridge strong, clear, and respectful Weekly reporting to ownership: metrics, momentum, and what's next---WHO YOU AREYou've been in hospitality long enough to know the difference between service and hospitality. Service is the transaction... order taken, food delivered, check presented. Hospitality is something else entirely. It's the art of making someone feel like they were the only reason you came to work today. You've been doing that your whole career. You just want a room worthy of it.You lead from the floor, not from the office. You give feedback in real time and with enough care that your team trusts you because of it, not in spite of it. You understand the numbers labor, COGS, covers, average check because you know that a financially healthy restaurant is what makes extraordinary hospitality possible. The two don't compete. They fuel each other.You've probably spent time in a role where you carried most of the responsibility without quite enough authority. That ends here. 3 5+ years of FOH management experience in full-service, sit-down dining You've built and led a team of 8 or more FOH staff with real accountability for their growth Financially literate you understand what the numbers mean and why they matter to the bigger picture Washington Food Handler's permit, or the ability to obtain one before your start date---WHAT WE OFFER$58,000 $68,000 base salary, depending on experience. A performance bonus of up to $4,000 yearly, because when this restaurant wins, you should win with it. Real autonomy to run the floor your way, in service of a vision we're genuinely building together. An ownership group that wants to support you, not stand over your shoulder.Staff meal every shift, because the people who take care of others deserve to be taken care of themselves. Employee dining discounts, because we want you to know this restaurant from every seat, not just from behind it. And a bonus structure tied to the things that actually matter: your team's performance, your guests' experience, and the health of this business we're building together.---TO APPLYPlease don't just send a formal cover letter. Send us your resume and one paragraph about a moment in your career when you truly took care of someone. Not a perfect service. Not a flawless execution. A real moment, when a guest needed something and you found a way to give it to them, and they knew, in their bones, that someone in that room genuinely cared.That story is your application.