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, and profitability. The role also manages equipment and facilities, maintains brand standards, and supports vendor and business-partner relationships. Candidates need 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, and the ability to work a varied schedule and perform physically demanding duties.
