Description
The Restaurant Manager oversees daily restaurant operations, including team training and supervision, food and beverage quality, inventory, health and safety compliance, sales growth, budgeting, cost control, profitability analysis, equipment maintenance, and brand representation. The role requires progressive work history, at least two years of full-service restaurant experience, at least one year of supervisory or leadership experience, required food-handler and alcohol licenses, a criminal-history background investigation, and the ability to work a varied schedule and perform physically demanding duties.
