Description
The Restaurant Manager supervises daily restaurant operations, manages employees and staffing, oversees purchasing and financial performance, supports menu planning, maintains sanitation and service standards, handles guest complaints, and leads marketing, public relations, social media, and talent-development activities. The role requires a high school diploma or GED with four years of food and beverage, culinary, or related experience, or a two-year degree in a hospitality or business-related field with two years of experience.
