Description
The Restaurant Manager leads restaurant operations across all areas, including staff training, labor management, scheduling, customer service, food preparation, inventory control, sanitation, safety, and quality standards. The role requires prior restaurant experience, reliable transportation, POS proficiency, physical ability to lift up to 50 pounds and work in a high-temperature kitchen, and availability for nights, weekends, and holidays. Benefits include a free employee meal per shift, flexible scheduling, competitive pay, medical, dental, and vision coverage, paid time off, holiday pay, and growth opportunities.
