Who We Are
Good Pizza opened in January 2025 with a simple mission: prove that pizza by the slice doesn't have to mean cutting corners. We make everything from scratch - fresh dough, house-blended cheese, handmade sauces, dressings, etc. - and we're obsessed with perfecting every detail.
We're building a brand that stands for craft, ownership, and hospitality - with our sights set on becoming one of Cleveland's best restaurants. And we're just getting started - growth is part of the plan, with multiple locations on the horizon.
The Role
We're looking for a Front of House Manager who understands that great hospitality is both an art and a system. Someone who can work the register during the lunch rush and then step back to think strategically about labor costs, team culture, and guest experience.
You'll spend about 60-80% of your time working stations - register, expo, counter service - leading by example during service. The other 20-40% is management work: scheduling, payroll, training, hiring, and partnering with our Sous Chef to run a tight operation.
Here's what that looks like
Guest Experience & Service:
- Set the standard for hospitality at Good Pizza
- Train and develop FOH staff to deliver exceptional service
- Handle guest feedback and turn problems into fans
- Maintain our dining room like it's your own living room
Labor & Operations:
- Manage total restaurant labor to our 38% target (you own this metric for FOH + BOH)
- Create FOH schedules and work with our Sous Chef to optimize overall staffing
- Process payroll for the entire team
- Handle HR - performance issues, conflicts, keeping the team strong
Team Building:
- Lead FOH hiring from start to finish
- Partner with our Sous Chef on kitchen hiring
- Build a culture where people actually want to show up
- Develop your team - we promote from within whenever we can
Who Thrives Here
You're the right fit if:
- You're passionate about hospitality and believe details matter
- You're self-motivated and goal-oriented - you don't need someone looking over your shoulder
- You're kind, caring, and genuinely want your team to succeed
- You can work the rush and then sit down to analyze labor reports without missing a beat
- You see problems as opportunities to build better systems
- You want to be part of building something, not just managing what exists
You're not the right fit if:
- You think "manager" means delegating everything and staying in the office
- You're looking for a 9-5 with minimal weekend work
- You're satisfied with "good enough" instead of pushing for excellent
What We're Looking For
Required:
- 2+ years restaurant leadership experience (FOH focused)
- Experience with scheduling, payroll, and labor cost management
- Track record of hiring, training, and developing teams
- Full availability (including weekends and evenings)
- Ability to work 45-50 hours per week, mostly on your feet
Nice to Have:
- Experience partnering closely with kitchen leadership
- Both quick service and full-service restaurant experience
- Multi-unit restaurant experience
What We Offer
Compensation & Growth:
- Base salary: $46,000-$52,000 (based on experience), PLUS:
- Performance bonuses tied to labor %, revenue, guest satisfaction, and team retention (up to $10,000 annually)
- Profit sharing opportunities as we grow
- Real growth path: as we expand to multiple locations, strong performers move into GM or multi-unit roles
Benefits & Perks:
- 2 weeks PTO to start (increases with tenure)
- Free meals during shifts
- Flexible scheduling (once you've proven yourself and built the systems)
- Professional development opportunities (conferences, training, learning budget)
- Quarterly performance bonuses
Culture:
- Small, tight team where your impact is immediate and visible
- Ownership mentality - we want your ideas and initiative
- Direct line to ownership (no bureaucracy)
- Be part of something from the early stages
