Description
The Restaurant Manager monitors and oversees assigned restaurant operations, ensures compliance with company standards and liquor, health, and safety regulations, manages personnel from hiring through scheduling and performance evaluation, handles customer service and complaints, supports budget and financial goals, and represents the Food and Beverage Department. The role requires applicants to be at least 21 years old, have excellent customer service and communication skills, be able to stand and walk for extended periods, lift or maneuver up to 25 pounds, and obtain or maintain necessary licenses or certifications; one year of restaurant management experience is preferred.
