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Restaurant Scout Jobs (NOW HIRING)

DoorDash

Regional Merchant Lead

Newark, NJ · On-site

You will meet with restaurant owners - walking into businesses, running pitches, and building ... We began using Covey Scout for Inbound from August 21, 2023, through December 21, 2023, and resumed ...

DoorDash

Regional Merchant Lead

Providence, RI · On-site

You will meet with restaurant owners - walking into businesses, running pitches, and building ... We began using Covey Scout for Inbound from August 21, 2023, through December 21, 2023, and resumed ...

DoorDash

Strategic Account Executive

Atlanta, GA · On-site

Engage multi-location and strategically important restaurant brands with confidence and credibility ... We began using Covey Scout for Inbound from August 21, 2023, through December 21, 2023, and resumed ...

DoorDash

Regional Merchant Lead

Boston, MA · On-site

You will meet with restaurant owners - walking into businesses, running pitches, and building ... We began using Covey Scout for Inbound from August 21, 2023, through December 21, 2023, and resumed ...

Roberta's

BOH-Chef de Cuisine

Manhattan, NY · On-site

$90K - $100K/yr

A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven ...

Roberta's

BOH-Chef de Cuisine

Brooklyn, NY · On-site

$80K - $100K/yr

A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven ...

Roberta's MSG

BOH-Chef de Cuisine

Manhattan, NY

$90K - $100K/yr

A genuine talent scout, we are in the people business .DUTIES & RESPONSIBILITIES: * Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven ...

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Restaurant Scout information

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How much do restaurant scout jobs pay per hour?

As of Jun 17, 2026, the average hourly pay for restaurant scout in the United States is $13.40, according to ZipRecruiter salary data. Most workers in this role earn between $8.65 and $17.31 per hour, depending on experience, location, and employer.

What are some common challenges a Restaurant Scout faces when evaluating potential locations?

Restaurant Scouts often face challenges such as accurately assessing foot traffic patterns, understanding local zoning regulations, and identifying competition in the area. They must balance the needs of the brand with the realities of the local market, which can involve negotiating with property owners and adapting to changing neighborhood demographics. Effective communication with real estate brokers, city officials, and internal teams is essential to successfully recommend promising sites.

What are the key skills and qualifications needed to thrive as a Restaurant Scout, and why are they important?

To thrive as a Restaurant Scout, you need a deep knowledge of the food and beverage industry, strong research skills, and the ability to evaluate restaurant quality and potential. Familiarity with data collection tools, CRM systems, and location scouting software is often required. Exceptional communication, attention to detail, and relationship-building abilities help set top candidates apart. These skills ensure accurate scouting, effective partnership development, and valuable insights for restaurant expansion or collaboration decisions.

What is the highest paying job in a restaurant?

The highest paying jobs in a restaurant typically include executive chef, general manager, or director of operations, with salaries often exceeding six figures depending on the establishment's size and location. These roles require extensive experience, leadership skills, and often involve overseeing multiple departments or managing large teams.

What jobs pay 2000 a day?

High-paying jobs that can reach $2,000 a day often include specialized roles such as experienced consultants, surgeons, or senior executives. These positions typically require advanced skills, certifications, or extensive experience, and may involve freelance or contract work with high hourly rates or project-based compensation.

How to get a job as a scout?

To become a restaurant scout, gain knowledge of local dining options and develop strong communication and observational skills. Building a network within the restaurant industry and gaining experience in food service or hospitality can improve your chances. Some scouts also pursue certifications in food safety or hospitality management to enhance credibility.

What job makes $10,000 a month without a degree?

A restaurant scout typically does not earn $10,000 a month without a degree, as this role usually involves research and visiting locations rather than high income. High-paying jobs that can reach this level without a degree include sales, real estate, or entrepreneurship, which often require strong skills, networking, and experience rather than formal education.

What are Restaurant Scouts?

Restaurant Scouts are professionals responsible for researching, discovering, and evaluating new or existing restaurants for various purposes, such as reviews, partnerships, or market analysis. They visit eateries, assess quality, ambiance, and service, and often report their findings to companies, publications, or app platforms. Their work helps organizations make informed decisions about trends, potential collaborations, or new locations. Restaurant Scouts need strong observational and communication skills, as well as a keen understanding of the food and hospitality industry.
More about Restaurant Scout jobs
What cities are hiring for Restaurant Scout jobs? Cities with the most Restaurant Scout job openings:
What job categories do people searching Restaurant Scout jobs look for? The top searched job categories for Restaurant Scout jobs are:
Restaurant Scout jobs near you
Infographic showing various Restaurant Scout job openings in the United States as of June 2026, with employment types broken down into 72% Full Time, and 28% Part Time. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $27,866 per year, or $13.4 per hour.
Front of House Restaurant Manager at Puckett's in Nashville

Front of House Restaurant Manager at Puckett's in Nashville

A Marshall Hospitality

Nashville, TN • On-site

$61K - $64K/yr

Full-time

Medical, Dental, Vision, PTO

Posted 25 days ago

Job description

Puckett's Restaurant in Nashville is hiring a qualified Front of House Manager to join our team in Nashville, TN. We are looking for a leader with a hands-on and positive leadership approach as we continue to grow and build in this high energy market. Please visit our website for more information about our concept and company at puckettsgrocery.com.

Puckett's is a part of the A. Marshall Hospitality family of restaurants which also includes 7 other Puckett's Grocery & Restaurant locations, Deacon's New South, and Scout's Pub.

POSITION INFORMATION
Position: Front of House Manager
Location: 500 Church Street Nashville TN 37219
Start Date: As Soon as Available
Status: Full-time / Exempt and at-will
Hours: Vary - Days, Evenings, Weekends

JOB SUMMARY
The Front of House Manager's role is to oversee, direct, and coordinate the planning, organization, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

BENEFITS PACKAGE
  • Semi-annual bonus opportunity based on a percentage of base salary is available after 6 continuous months with the company. Locations can earn partial, full, or up to 120% of their bonus potential with our accelerators. This position is eligible for 6% of base salary.
  • Two weeks paid vacation per fiscal year, available after 6 continuous months with the company.
  • Annual Incentive Trip - we set stretch goals annually for each location, and for the locations that meet those goals we take them on a five day mostly paid trip to celebrate. We have been to places like Cabo San Lucas, Telluride, CO, and on a cruise! You must be with the company for 10 months to be eligible.
  • Eligibility to participate in the company's employee health benefits program which includes Medical, Dental and Vision Insurance stated 60 days after hire, plus the first of the month
  • Short-Term Disability Insurance, which includes Paid Maternity Leave
  • 50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages
  • 50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel
  • Discounted rates available for catering services for all of our affiliated restaurants.

ESSENTIAL RESPONSIBILITIES
PRIMARY
  • Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan."
  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs and ensure that all are followed and completed on a timely basis.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
  • Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.
QUALITY & SERVICE
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Must coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Estimate food and beverage costs and requisitions or purchase supplies, equipment, and food and beverages.
  • Oversee cleaning and maintenance of equipment and facilities to ensure that all health and safety regulations are adhered to.
  • Investigates and resolves food quality and service complaints.
OPERATIONS
  • Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Maintain food and equipment inventories and keep inventory records.
  • Order and purchase equipment and supplies.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
FINANCIAL
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Count money and make bank deposits
  • Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
  • Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

TEAM MANAGEMENT
  • Direct hiring, assignment, training, motivation and termination of personnel.
  • Assess staffing needs and recruit staff.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Continually strive to develop staff in all areas of managerial and professional development.
  • Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
  • Attend all scheduled employee meetings and offer suggestions for improvement.
  • Fill in for fellow employees when needed to ensure guest service standards and efficient operations.
ADDITIONAL
  • Monitor employee and guest activities to ensure liquor regulations are obeyed.
  • Schedule use of facilities or catering services for events such as banquets or receptions and negotiate the details of arrangements with clients.
  • Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • Establish and enforce nutritional standards for dining establishments based on accepted industry standards
  • Take dining reservations.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
ESSENTIAL TOOLS & TECHNOLOGY
  • Cash Register
  • Aloha Point of Sale System or Toast Point of Sale System, depending on location
  • R365: Restaurant Management Platform
  • Payroll Company/HRIS System: Dominion Payroll
  • Google for Business: Google Email, Google Drive, and Google Calendar
  • Inventory Management Software: R365
  • Word Processing Software: Microsoft Word or Google Docs
  • Spreadsheet Software: Microsoft Excel or Google Sheets
ESSENTIAL QUALIFICATIONS
  • Be 21 years of age or older.
  • Have reliable transportation to and from work.
  • Must pass the federally mandated E-verify process.
  • Must have an Alcoholic Beverage Commission (ABC) serving permit.
  • At least 2-year experience in Front of House Operations and/or experience as an Assistant Manager in the food and beverage industry preferred.
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Be able to work in a standing position for long periods of time (up to 10 hours).
  • Be able to work weekend and evening shifts.
ESSENTIAL COMPETENCIES
  • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
  • Excellent communication skills for dealing with diverse staff.
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
  • Self-discipline, initiative, leadership ability and outgoing.
  • Pleasant, polite manner and a neat and clean appearance.


EEO STATEMENT
A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.
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