Oversee all daily restaurant operations, including front-of-house (FOH) and back-of-house (BOH) functions. Manage restaurant profitability by monitoring sales performance, labor costs, food costs, and operational expenses. Recruit, train, coach, and evaluate restaurant managers, supervisors, and hourly staff. Develop staffing schedules and workforce plans to support business volume and seasonal demand. Monitor inventory levels, purchasing activities, and vendor relationships to maintain operational efficiency. Ensure compliance with all food safety regulations, health department standards, and company policies. Prepare financial reports, operational summaries, and business performance updates for executive leadership.
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Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed