Description
The Restaurant Manager directs and monitors restaurant staff, manages beverage ordering, pars, promotions, cost control, inventory, facilities, vendors, maintenance, safety, and marketing materials, and supports hiring, scheduling, and team development. The role requires one year of full-service restaurant manager experience or three to five years of lead or supervisory restaurant experience, along with ServSafe and Responsible Alcohol Service certifications; a bachelor’s or associate’s degree in hospitality, management, or business is preferred. Benefits include medical, vision, dental, vacation, sick time, retirement matching, paid parental leave, and other employee programs.
