Description
The Restaurant Manager I supports the Unit General Manager in overseeing restaurant operations, including food and beverage quality, customer service, staff supervision and training, sanitation, health and safety, liquor compliance, recordkeeping, equipment maintenance, and opening and closing procedures. The role requires a high school diploma, some college preferred, 1–2 years of restaurant management experience, strong communication and organizational skills, customer service ability, adaptability, and basic P&L knowledge. Benefits include medical, dental, and vision insurance, paid time off, retirement matching, and bonus eligibility.
