Qualifications

• Guest experience, service standards, and food safety compliance
• 3+ years in restaurant front-of-house operations, with 1+ year in management
• Proven ability to run a floor during high-volume service and decide under pressure
• Experience managing schedules and labor cost against revenue targets
• Ability to read and act on daily sales, labor percentage, and food cost trends
• Genuine hospitality instinct — you know the difference between management and leadership, and are here to provide service and hospitality
• The ability to train well, and the understanding that ongoing training is in our DNA
• Physical requirements: standing/walking 8+ hour shifts, lifting up to 30 lbs, fast-paced environment with exposure to heat, cold, and noise

Benefits

• Salaried (Exempt)
• $60,000–$70,000 per year + potential performance bonus
• Real ownership — hiring, scheduling, and floor decisions are yours
• A defined, objective path to raises and advancement — published criteria, not tenure
• Paid vacation, sick leave, performance bonus potential, and shift meals
• A career, not just a job — we grow our people the same way we grow the business
• Floor leadership and shift management — the heart of the job
• Schedules and labor cost against revenue targets
• Hiring, coaching, and developing a team that takes pride in its craft
• Schedule: 40–50 hours/week, including evenings, weekends, holidays, and peak periods
• Pay: $60,000.00 – $70,000.00 per year
• Employee discount
• Flexible schedule
• Paid time off
• Paid training

Responsibilities

• or favoritism, with a growth path from Restaurant Manager to General Manager to
• Ordering, inventory, cash handling, and financial controls
• Success looks like this: the café runs to standard on every shift without anyone stepping in, your team is growing instead of leaving, guests feel like they’ve found their spot — and you act on the numbers, not just report them

Job description

Full-time · Salaried (Exempt)

$60,000–$70,000 per year + potential performance bonus

coffee. food. people.

Harvest is an Australian-owned restaurant group voted among Park City’s best, with locations in Park City and Midway — where locals begin their day, visitors refuel between mountain adventures, and the community comes together. Everything is made from scratch, our coffee is roasted 30 minutes away by a partner we’ve worked with for six years, and our regulars come back for the familiar faces as much as the food.

We’re growing with purpose, and we need a Restaurant Manager to run our Midway location.

Why Harvest?
• Real ownership — hiring, scheduling, and floor decisions are yours
• A defined, objective path to raises and advancement — published criteria, not tenure
• or favoritism, with a growth path from Restaurant Manager to General Manager to
• Director
• Paid vacation, sick leave, performance bonus potential, and shift meals
• A career, not just a job — we grow our people the same way we grow the business
• what you’ll own
• Floor leadership and shift management — the heart of the job
• Schedules and labor cost against revenue targets
• Hiring, coaching, and developing a team that takes pride in its craft
• Guest experience, service standards, and food safety compliance
• Ordering, inventory, cash handling, and financial controls
• Success looks like this: the café runs to standard on every shift without anyone stepping in, your team is growing instead of leaving, guests feel like they’ve found their spot — and you act on the numbers, not just report them.

What we’re looking for?
• 3+ years in restaurant front-of-house operations, with 1+ year in management
• Proven ability to run a floor during high-volume service and decide under pressure
• Experience managing schedules and labor cost against revenue targets
• Ability to read and act on daily sales, labor percentage, and food cost trends
• Genuine hospitality instinct — you know the difference between management and leadership, and are here to provide service and hospitality
• The ability to train well, and the understanding that ongoing training is in our DNA

Toast POS experience is a plus, not a requirement. If you meet the essentials but not every extra, apply anyway — we hire for care and craft, and train the rest.

Details:

Schedule: 40–50 hours/week, including evenings, weekends, holidays, and peak periods

Location: Midway, UT

Physical requirements: standing/walking 8+ hour shifts, lifting up to 30 lbs, fast-paced environment with exposure to heat, cold, and noise

Harvest is an equal opportunity employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected characteristic. Employment is at-will; this posting is not an exhaustive list of duties.

Pay: $60,000.00 – $70,000.00 per year

Benefits:
• Employee discount
• Flexible schedule
• Paid time off
• Paid training