As the Restaurant Manager, you will be responsible for overseeing the day-to-day operations of the restaurant. Your primary responsibilities will include:

• Staff Management: Recruit, train, and manage a team of skilled front-of-house and back-of-house staff. Foster a positive and motivated work environment.
• Customer Service: Ensure exceptional guest experiences by maintaining high service standards, addressing guest concerns, and promoting a welcoming atmosphere.
• Financial Management: Manage the budget, monitor expenses, and maximize revenue. Help implement cost-control measures while ensuring quality remains uncompromised.
• Quality Control: Maintain the highest standards of food and beverage quality, presentation, and service.
• Compliance: Ensure that all health, safety, and licensing regulations are followed. Monitor and enforce sanitation and food safety standards.
• Inventory Management: Oversee inventory levels, order supplies, and manage stock rotation efficiently.
• Problem Solving: Address any issues that arise during service promptly and professionally.

 Requirements:

• Experience as a Restaurant Manager.
• Strong leadership, communication, and interpersonal skills.
• Exceptional customer service orientation.
• Solid understanding of restaurant operations, including food and beverage knowledge.
• Ability to work flexible hours, including some weekends and evenings.
• Knowledge of local health and safety regulations.
• Proficiency in restaurant POS systems and MS Office.
• Certification in food safety and responsible alcohol service.

 Benefits Package: 

• Medical, Dental, Vision
• Long Term Disability
• Vacation Time
• 401(k) with Matching
• Monthly Phone Stipend
• Employee Discounts
• $100 Monthly Credit To Spend Across Concepts
• Access to Quarterly Bonuses