Restaurant Manager Snapperz Grill and Steam Bar™ – Emerald Isle, NC
Overview
Snapperz Grill and Steam Bar™ in Emerald Isle is hiring a Restaurant Manager.
Let’s be clear from the start: this is not a babysitting job, a clipboard job, or a place to hide in the office while the staff drowns on the floor.
This is a fast-paced, high-volume coastal seafood restaurant. We deal with locals, tourists, families, large parties, steam pots, cocktails, live music, summer crowds, impatient guests, young employees, strong personalities, and the kind of restaurant chaos that separates real managers from people who just like having a title.
We need a manager who can actually manage.
That means you can lead a shift, control the floor, hold staff accountable, protect the guest experience, watch the numbers, enforce standards, and communicate like an adult. If something is wrong, you fix it. If someone is slipping, you address it. If the restaurant is getting slammed, you step in and lead from the front.
At Snapperz, every guest matters. Every table matters. Every experience matters. A Restaurant Manager is expected to speak to every table, every shift, and make sure every guest knows we care. Guests should not leave wondering if management noticed them. They should leave knowing Snapperz values their business.
This job is not about wearing a manager title. It is about growing a brand, protecting the reputation of the restaurant, and building something that people want to come back to.
If you need constant praise, soft conversations, perfect conditions, or someone to remind you to do the basics, this is not the job for you.
If you know how to run a restaurant, handle pressure, demand excellence, and keep standards high even when it gets ugly, keep reading.
What You’ll Be Responsible For
You will help run the daily operation of Snapperz Emerald Isle. That means you are responsible for the restaurant — not just present during a shift.
Your responsibilities include:
- Leading shifts from the floor and staying visible, engaged, and in control.
- Speaking to every table and making sure every guest feels welcomed, noticed, valued, and appreciated.
- Making every guest understand that we care about their experience, their food, their service, and their decision to spend money with us.
- Managing servers, hosts, bartenders, expos, food runners, and supporting kitchen communication.
- Making sure guests are greeted, served, checked on, and handled properly from the moment they walk in until the moment they leave.
- Addressing guest complaints immediately and professionally instead of avoiding them or hoping they go away.
- Controlling table flow, sections, ticket times, food running, side work, cleanliness, and staff execution.
- Making sure food leaves the kitchen correctly, quickly, and with proper presentation.
- Communicating with the kitchen, bar, host stand, and service team before problems explode.
- Training new employees properly instead of throwing them into the fire and hoping for the best.
- Correcting poor performance, bad attitudes, laziness, gossip, drama, and excuses when they show up.
- Holding staff accountable for side work, uniforms, punctuality, service standards, sanitation, and guest interaction.
- Helping with hiring, interviewing, onboarding, scheduling, performance reviews, coaching, write-ups, and terminations when needed.
- Managing cash handling, drawers, discounts, comps, voids, deposits, POS closeouts, and shift paperwork accurately.
- Monitoring inventory, supplies, waste, product quality, ordering needs, and restaurant organization.
- Protecting food safety, sanitation, alcohol service, workplace safety, and health department standards every single shift.
- Watching labor, food cost, supplies, discounts, waste, and other controllable expenses.
- Supporting specials, bar features, live music nights, private events, large parties, and whatever else the day throws at us.
- Keeping the restaurant clean, sharp, stocked, and ready for business.
- Communicating directly with ownership and management when something needs attention.
This is not a “stand around and supervise” position. You are expected to see problems, solve problems, and prevent problems.
Salary Manager Expectations
This is a salaried management position. That means the responsibility does not begin and end with a posted schedule.
- If the restaurant is short, you may be expected to come in.
- If the restaurant is getting slammed, you may be expected to stay.
- If there is a problem that affects the guest experience, staff, operations, cleanliness, food quality, safety, or reputation of the restaurant, you are expected to care about it and help address it.
- A salary management position means ownership. It means flexibility. It means responsibility. It means the restaurant does not become “not your problem” just because you are off the clock.
You are responsible for the restaurant at all times, even when you are not physically in the building. That does not mean you are expected to live here. It means you are expected to think, communicate, follow up, support the team, and protect the business like a real leader.
If you only want to work a shift and go home with no concern for what happens before or after you leave, this is not the right position.
Guest Experience Standard
- Every table must be touched.
- Every guest must feel valued.
- Every guest must know that Snapperz cares.
- That is not a suggestion. That is the standard.
A manager should be visible in the dining room, checking on tables, reading the room, supporting the staff, and making sure problems are fixed before they become bad reviews.
Guests should see management. Staff should feel management. Ownership should not have to wonder whether the manager is engaged.
At Snapperz, we do not take our guests for granted. They have choices. When they choose us, we owe them great food, strong service, clean surroundings, and a manager who gives a damn.
What We Expect
We expect our managers to lead with urgency, discipline, and common sense.
You must be able to:
- Run a busy restaurant shift without losing control.
- Hold employees accountable without needing permission for every basic decision.
- Handle guest problems face-to-face.
- Speak to every table and make guest interaction part of your normal routine.
- Make decisions under pressure.
- Communicate clearly and directly.
- Correct staff when standards are not met.
- Follow through instead of making empty promises.
- Show up on time, prepared, and ready to work.
- Come in or stay when the restaurant needs management support.
- Stay off your phone unless it is business-related.
- Know what is happening in the dining room, kitchen, bar, host stand, bathrooms, and parking lot.
- Care about cleanliness, service, food quality, ticket times, and the guest experience.
- Understand that management is not about being liked — it is about being respected and effective.
- Understand that praise is earned through exceptional work, not handed out for simply doing the job you are already paid to do.
- We are not looking for someone who wants the title but avoids the responsibility.
Excellence Is the Minimum Standard
At Snapperz, average is not the goal.
We are not building a brand around “good enough.”
We expect excellence in guest service, food quality, cleanliness, communication, leadership, accountability, and follow-through.
Doing the basics of your job is expected. Showing up on time is expected. Talking to guests is expected. Holding staff accountable is expected. Keeping the restaurant clean is expected. Protecting the guest experience is expected.
Praise comes from exceptional work — not from simply doing what you were hired and paid to do.
If that sounds harsh, this may not be the right fit.
If that sounds fair, you may understand what leadership actually means.
Experience & Qualifications
- The ideal candidate will have:
- Previous restaurant management or strong supervisory experience.
- Experience in high-volume casual dining, seafood, bar, resort, tourist-area, hotel, or hospitality operations.
- A real understanding of restaurant operations, including guest service, labor control, food cost, inventory, sanitation, scheduling, ticket times, and staff management.
- Experience with POS systems such as Aloha, Micros, Toast, Square, or similar restaurant platforms.
- Cash handling experience, including drawers, deposits, comps, voids, discounts, and shift closeouts.
- Experience training, coaching, and holding employees accountable.
- Knowledge of food safety, sanitation, health department standards, and alcohol service requirements.
- Enough kitchen knowledge to understand food timing, quality, presentation, prep, and communication.
- The ability to work days, nights, weekends, holidays, and peak-season schedules.
- The flexibility to come in, stay late, or support the restaurant when business needs require it.
- The ability to manage young employees, experienced employees, difficult employees, and guests who think they own the building because they bought a basket of shrimp.
- Bar experience is a plus.
- Seafood experience is a big plus.
- Seasonal high-volume experience is a major plus.
- This Job Is For You If…
- You can walk into a slammed restaurant and bring order.
- You notice problems before guests do.
- You believe details matter.
- You understand that every table needs to be spoken to.
- You know how to make guests feel valued without sounding fake.
- You know how to push people without destroying morale.
- You can be firm, fair, and consistent.
- You do not need to be begged to do your job.
- You understand that excuses do not run restaurants — people do.
- You can take criticism without falling apart.
- You can give correction without making everything personal.
- You can work hard when nobody is clapping for you.
- You understand that the standard is the standard, whether it is slow or packed.
- You take ownership when things go wrong.
- You know how to lead a team without becoming part of the drama.
- You want to help grow a brand, not just collect a title.
Do Not Apply If…
- You are looking for an easy management title.
- You hide in the office during a rush.
- You avoid guest complaints.
- You do not believe managers should speak to every table.
- You let employees run over you.
- You cannot handle being corrected.
- You need constant hand-holding.
- You expect praise for simply doing what you are paid to do.
- You think being “nice” means allowing poor performance.
- You bring drama to work.
- You gossip with staff instead of leading them.
- You cannot work nights, weekends, holidays, or peak season.
- You are unwilling to come in or stay when the restaurant truly needs management support.
- You think side work, bathrooms, trash, stocking, or cleaning are beneath you.
- You say “that’s not my job.”
- You have a problem being held accountable.
- You want a corporate comfort zone.
- This is Snapperz. We work, we lead, we fix it, and we keep moving.
Our Management Standard
- At Snapperz, management means ownership.
- If the shift is bad, you do not blame the staff and walk away. You figure out what went wrong and fix it.
- If the dining room is dirty, you address it.
- If food is dying in the window, you move it.
- If a guest is upset, you handle it.
- If an employee is failing, you coach them or correct them.
- If the team is confused, you lead them.
- If the numbers are off, you pay attention.
- If the restaurant is short, you help.
- If the guest experience is slipping, you get involved.
- If the brand is at risk, you protect it.
- We are fun, but we are not sloppy.
- We are casual, but we are not careless.
- We are locally owned, and that means we give a damn about every plate, every guest, every review, every dollar, and every shift.
Work Environment
Snapperz Emerald Isle is a busy coastal seafood restaurant with a high-energy atmosphere. We serve locals, tourists, families, large parties, cocktail drinkers, seafood lovers, and live music crowds.
This job requires standing, walking, lifting, guest interaction, problem-solving, staff management, quick decisions, direct communication, and the ability to handle pressure without melting down.
During peak season, it gets hot, loud, busy, and demanding.
That is not a warning. That is the job.
Schedule
- Full-time salaried management position.
- Must be available to work days, nights, weekends, holidays, and peak-season schedules based on business needs.
- Reliability is not optional.
- Flexibility is not optional.
- Ownership is not optional.
Location
Snapperz Grill and Steam Bar™
Emerald Isle, North Carolina
Why Snapperz?
Because we are building a serious restaurant with a strong team, loyal guests, and high standards.
We are locally owned and operated. We are proud of Emerald Isle. We are proud of our food. We are proud of the people who show up and do the work.
But we are not interested in carrying people who do not care.
We want a manager who can lead, communicate, correct, protect the guest experience, and help grow the Snapperz brand.
If you want to be respected as a leader, come prepared to act like one.
Closing Line
If you can lead from the floor, speak to every table, handle pressure, enforce standards, take ownership, and help grow the Snapperz brand without excuses, apply today.
If you cannot, save us both the time.
Pay: $45,000.00 - $55,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid training
- Vision insurance
People with a criminal record are encouraged to apply
Work Location: In person
