Restaurant Manager - Ballston Virginia

Nando's Vision

At Nando's, we want to be the most loved restaurant brand in North America, sharing the spirit of Nando's PERi-PERi with everyone who chooses to access it. We will redesign and build a business that thrives as it answers fully it's consumers' needs - and endures over time through genuinely putting people at the heart of what we do. We will lead with our values and act with care, compassion, and kindness.

By doing this, we will Change Lives Together, every day and everywhere.

As Restaurant Manager, you make the restaurant feel brilliantly consistent, human, and alive—You show up where it matters most, on the floor, with the team – setting the tone for service and bringing calm, confident direction to every moment while, protecting the Nando's experience and keeping the whole operation humming. You set the tone for service, coach in the moment, uphold standards without compromise, and grow confidence and capability shift after shift—so guests feel the warmth of our hospitality every time.

Your Purpose

Lead a safe, smooth, standard of tight operation that delights guests and develops people. Translate plans into daily execution, use insight to make smart decisions fast, and create an inclusive environment where everyone can do their best work.

Scope & Span of Accountability

Operates as an in-restaurant leader of leaders, ensuring the restaurant is prepared before peaks; standards are upheld throughout service, and handovers set up the next team for success. Alternates between leading the floor and picking up critical stations to protect speed, quality, and atmosphere.

Operational Rhythms

• Opening
  • Review Manager Communication Log (MCL), staffing lineup, catering orders, and the day's forecast; validate previous inventory and complete prep/production sheets.
  • Complete safe count; assign cash drawers; order change; prepare chicken cook sheet (where applicable).
• Shift Changeover
  • Reconcile AM monies and the safe; validate production and station readiness; walkthrough; document MCL handover notes.
• Closing
  • Final walkthrough; set next day catering; closing inventory; reconcile cash; validate timekeeping; run end-of-day reports; update the MCL
• Cash & Security (when supervising)
  • Practice responsible cash management: floats, safe counts, deposits, cashier check‑outs, refunds/voids/discounts per policy; safeguard keys, secure doors, set alarms; follow escalation protocols.

Key Focus Areas & Responsibilities

• People — Lead, Coach, and Build Belonging
  • Lead in the Nando's Way :
    Model Pride, Passion, Courage, Integrity, and Family; grow culture through daily behaviors and decisions.
  • Communicate Brilliantly: set clear expectations, run motivating briefs/meetings, give timely feedback, flex style to the person and the moment.
  • Recruit, Onboard & Develop: support interviewing, onboarding, and station sign offs; coach on SOPs; build cross training plans; strengthen the buddy system; grow future Shift Leads.
  • Manage People Processes: ensure fairness and consistency; support ER basics; ensure required documentation is complete and filed correctly.
  • Wellbeing & Safety: monitor energy and breaks; de escalate conflict; keep the environment psychologically and physically safe.
• Brand — Protect the Nando's Experience
  • Deliver Consistent Standards:
    Conduct travel paths; uphold critical touchpoints (atmosphere, quality, speed) across all channels.
  • Hospitality & Recovery: role model warm welcomes/fond farewells; table touches/check backs; resolve issues with empathy and judgment; escalate per process.
  • Channel Management: keep eating in primacy while maintaining takeaway and delivery standards; coach accuracy to reduce missing items.
• Commercial — Sales, Labor, and Profit
  • Drive Sustainable Sales: connect the team to daily/weekly targets; apply simple, approved local tactics in line with guidance.
  • Use Insights to Decide: read and react to forecast; align deployment and breaks to flow; coach leaders to use dashboards and act on trends.
  • Optimize Profit: manage portion control and waste ("cook less, more often"); protect speed/quality; handle daily financial processes to standard
• Operations — Food Safety, Stock, Cleanliness
  • Food…