Description
The Manager oversees one or more food and beverage outlets or an assigned portion of the operation, including service standards, compliance, staffing, guest service, promotions, inventory, financial performance, equipment and facility maintenance, and special events. The role requires a high school diploma or equivalent, at least 1–2 years of restaurant management experience in a full-service restaurant, nightclub, or similar setting, fluent English, and relevant alcohol, food-service, or health/food-handler certification; nights, weekends, and holidays may be required.
