Description
The Restaurant Manager supervises daily restaurant, bar, and room-service operations; manages employees and staffing; maintains service, sanitation, food-handling, and liquor-law compliance; leads customer service and guest relations; coaches and trains staff; and oversees purchasing, payments, and departmental financial performance. The role requires a high school diploma or GED with four years of food and beverage, culinary, or related experience, or a relevant two-year degree with two years of experience.
