SuViche -Restaurant Floating Manager/ Field Training Manager

The Restaurant Floating Manager / Field Training Manager supports multiple restaurant locations by overseeing daily operations, ensuring consistency in standards, and providing hands-on leadership where needed. This role is primarily operational as a Floating Manager, stepping into restaurants to support service, team performance, and business needs.

In addition, this position carries Field Training Manager responsibilities with a stronger administrative focus, including coordinating training programs, maintaining training systems, tracking progress, and ensuring consistency in onboarding and development across all locations. This role plays a key part in driving operational excellence, team development, and a culture of hospitality.                                  

Operations & Leadership (Floating Manager)

• Provide hands-on operational support across multiple restaurant locations as needed.
• Step into management roles to ensure seamless operations, service standards, and guest satisfaction.
• Ensure all guests receive responsive, friendly, and courteous service at all times.
• Maintain consistency in food quality, presentation, and adherence to company standards.
• Drive sales performance, control costs, and manage labor effectively.
• Fill in where needed to support service, staffing gaps, and business demands.

Training & Development (Field Training – Administrative Focus)

• Coordinate and oversee onboarding and training programs for new hires and managers.
• Maintain and update training materials, systems, and tracking tools.
• Monitor training completion, certifications, and compliance across all locations.
• Schedule and organize training sessions, workshops, and rollouts.
• Support General Managers with training plans and development tracking.
• Assist in implementing new menu items, systems, and operational procedures from a training standpoint.
• Track training effectiveness and provide reports and insights to leadership.

People Management

• Support hiring, onboarding, and termination decisions in alignment with company guidelines.
• Promote a positive, team-oriented work environment across all locations.
• Provide coaching and guidance to managers and team members as needed.
• Ensure consistent application of policies, performance management, and corrective actions.

Financial & Administrative

• Ensure adherence to cash handling and reconciliation procedures.
• Assist with labor scheduling based on business needs while meeting cost objectives.
• Complete and review reports, schedules, and required documentation in a timely and organized manner.

Compliance & Standards

• Ensure compliance with all federal, state, and local regulations related to health, safety, and labor.
• Maintain high standards of cleanliness, sanitation, and organization.
• Conduct inspections to ensure equipment is properly maintained and operational.
• Ensure proper receiving and handling of all products in accordance with company standards.

Communication & Collaboration

• Act as a liaison between restaurant teams and leadership.
• Provide operational and training-related feedback and recommendations.
• Support General Managers in achieving business objectives and team development goals.

• Must be at least 21 years of age.
• Minimum of 3–5 years of restaurant management experience.
• Experience supporting multiple locations or in a floating/relief manager role preferred.
• Strong organizational skills with experience in training coordination or administrative functions.
• Ability to travel between locations and work a flexible schedule, including nights, weekends, and holidays.
• Excellent communication, leadership, and problem-solving skills.
• Proficient in POS systems and basic financial management.
• Ability to work in a fast-paced, high-pressure environment while maintaining a guest-first mindset.
• Ability to stand for extended periods, bend, lift up to 50 pounds.