Description
The Restaurant Manager supports the General Manager in overseeing restaurant operations, including guest service, food and beverage quality, cost control, financial reporting, brand standards, safety, cleanliness, and staff coaching. The role requires strong leadership, communication, problem-solving, sales and profit-driving, and wine and beverage expertise, along with at least five years of wine operations experience and two years of wine purchasing experience. The position requires weekend and evening availability, physical standing and walking, and the ability to lift up to 40 pounds.
