Job Type
Full-time
Description
What You'll Do- Run the whole show - Front of House, Back of House, and everything in between.
- Hire great people, train them well, and build a team that actually wants to show up.
- Coach, develop, and promote from within - we love seeing our people grow.
- Own the numbers: labor, food cost, inventory, sales, and profitability. (Spreadsheets aren't scary - they're your friend.)
- Drive sales and grow guest counts through strong floor presence, local marketing, and being a real part of your community.
- Handle performance management, coaching, recognition, and the occasional tough conversation - with fairness and respect.
- Keep things compliant: food safety, sanitation, alcohol service, and labor laws are non-negotiable.
- Turn guest complaints into guest loyalty (and the occasional five-star review).
- Execute brand standards and rollouts so every guest gets the Trapper's experience they came for.
- Partner with regional leadership on goals, audits, and big-picture initiatives.
- Keep the restaurant clean, safe, well-stocked, and running like the well-oiled sushi machine it is.
- Lead with integrity, energy, and a sense of humor - because long shifts go better when people actually like coming to work.
What's In It For You- Compensation: $81,000 - $84,000 per year, plus performance-based bonus (we win, you win)
- Medical insurance: 80% employer paid after 60 days (with qualifying hours)
- 401(k) with company match (after 1 year of service)
- Voluntary dental and vision coverage
- Employee Assistance Program (EAP)
- Paid sick leave (per WA state/local laws)
- Employee meal discounts - yes, the sushi is included
- Real opportunities to grow with a multi-state restaurant group that's still expanding
- A team-first culture where leadership actually has your back
Requirements
What You Bring- 3-5+ years of restaurant management experience; high-volume, full-service preferred.
- A leadership style people want to follow - clear, fair, and people-first.
- Solid operational and financial chops: P&L, labor, inventory, the works.
- Sharp communication skills and the ability to make decisions under pressure.
- The ability to juggle ten things at once without losing your cool (or your sense of humor).
- Attention to detail - because the little things make the big things work.
- Flexibility to work nights, weekends, and holidays (it's restaurants - you knew this).
- Valid Food Handler's Permit/State Food Worker Card required prior to first day (per state law).
- Valid MAST permit required prior to first day where applicable.
The Physical Stuff- You'll be on your feet, moving, and working the floor - not sitting at a desk all day.
- Frequent bending, reaching, and bouncing between FOH and BOH.
- Lifting up to 40-50 lbs (cases, supplies, the occasional rice bag).
- High-traffic, high-energy, sometimes hot, sometimes loud - always interesting.
- Non-slip shoes are your best friend.
- Leadership development and advancement opportunities
Compliance & Equal OpportunityThis position is classified as exempt under the Executive Exemption of the Fair Labor Standards Act (FLSA), based on primary duties involving management, leadership, and independent decision-making.
This description outlines the general nature of the role and is not an exhaustive list of all duties. Responsibilities may change at any time with or without notice.
Salary Description
Salaried + Bonus Potential
