Restaurant Manager

The Restaurant Manager supports the General Manager in achieving operational goals by managing employees and ensuring quality, efficiency, and compliance with regulations. This is a 50-55 hour per week on-site position focused on customer satisfaction and food handling.

Requirements

• Training of employees and monitoring operational standards.
• Recruitment, selection, and scheduling of performance personnel.
• Food cost and inventory control.
• Cash flow analysis and record keeping.
• Compliance with food safety and health regulations.
• Performance and employee relations.
• Leadership and taking initiative when needed.
• Understanding of restaurant operations.