Summary: The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring top-tier guest satisfaction, managing staff performance, and optimizing financial results. This is a hands-on leadership role suited for someone passionate about hospitality, team development, and operational efficiency.

QUALIFICATIONS:

• Proven experience as a Restaurant Manager or Assistant Manager (2+ years preferred).
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and problem-solving abilities.
• Knowledge of restaurant POS systems and basic financial principles.
• Ability to thrive in a fast-paced, high-volume environment.
• Flexible schedule, including availability on nights, weekends, and holidays.ServSafe certification is a plus.

• Lead and motivate front- and back-of-house teams to deliver outstanding customer service.
• Manage daily operations including opening and closing procedures, staff scheduling, and inventory control.
• Hire, train, and develop team members, fostering a positive work environment.
• Monitor food quality, presentation, and restaurant cleanliness to ensure high standards are met.
• Handle customer complaints with professionalism and care.
• Oversee financial performance including cost control, sales tracking, and budget adherence.
• Ensure compliance with health, safety, and sanitation regulations.
• Collaborate with owners and chefs on promotions, events, and marketing strategies.