Summary from listing
The Restaurant Manager will lead restaurant operations, manage catering, events, shifts, payroll, scheduling, inventory, quality, safety, facility and equipment, and team development. The role requires at least five years of restaurant management experience in a high-volume, fast-paced environment, strong hospitality and financial knowledge, English and Spanish language ability, wine and spirits expertise, customer-service skills, and food safety certification. The position requires availability for holidays and weekends and legal authorization to work in the United States.
