Compensation
$65,000 – $85,000/yr
The Restaurant Manager will lead front-of-house operations, staffing, scheduling, service execution, guest satisfaction, staff recruitment and coaching, safety and sanitation compliance, vendor relationships, cost controls, and brand standards. The role requires strong leadership, adaptability, a proactive guest-focused approach, a valid Serve Safe certification, and a minimum Grade A (95+) health inspection rating.
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