Description
The Restaurant Manager supervises front-of-house and kitchen staff, coordinates banquets and catering, oversees training and development, maintains service standards and internal controls, manages budgets and food, beverage, and labor costs, assists with scheduling and ordering, and handles guest complaints. The role reports to the General Manager or Assistant General Manager, requires prior restaurant management and supervisory experience, and offers health, dental, vision, retirement, paid time off, and other benefits.
