Description
The Restaurant General Manager leads food and beverage operations for a restaurant and lounge, including banquet operations, service quality, staff training, menu and product development, sales promotions, budgeting, inventory, vendor partnerships, and financial analysis. The role requires an associate or bachelor’s degree, at least five years of managerial experience in a beverage or food outlet, banquet operations experience, knowledge of alcohol, and the ability to manage and develop 15 or more associates. The position offers full-time benefits including medical, dental, and vision coverage, along with other employee benefits.
