Description
The Restaurant Manager is responsible for overseeing daily restaurant operations, managing and training staff, ensuring customer satisfaction, controlling inventory and budgets, maintaining food safety and sanitation compliance, monitoring financial performance, and supporting marketing initiatives. The role requires 3–5 years of restaurant industry experience, food-handler and alcohol-dispensing certifications, a valid driver’s license, satisfactory criminal history, and knowledge of labor laws, health codes, food safety, and sanitation. The posting includes medical, dental, vision, 401(k), paid time off, tuition reimbursement, and discounted meals.
