Restaurant Manager

Red Lobster•Canton, GA
•$57,000 - $64,700

About The Position

Red Lobster is hiring a Restaurant Manager to lead restaurant operations, deliver high-quality seafood and beverage service, and maximize guest satisfaction. The manager hires, trains, and inspires team members and supports their development. The role includes an in-restaurant training program, individual development plans, ongoing training and certification programs, and leadership mentoring. Red Lobster emphasizes flexibility to help managers balance their personal lives with professional goals. Restaurant operating hours are between 11 a.m. and 11 p.m.

Requirements

  • Must be at least 21 years of age.
  • At least 1 year of management or supervisory experience in a restaurant, hotel, retail, or general business setting.
  • ServSafe and local and state certifications, or the ability to obtain required certifications.

Nice To Haves

  • At least 2 years of casual dining or full-service restaurant management experience.
  • Bachelor’s degree.

Responsibilities

  • Lead restaurant operations and deliver high-quality seafood and beverage service.
  • Drive sales and guest satisfaction.
  • Hire, train, and inspire team members.
  • Create a fun and safe environment where team members can develop.
  • Ensure compliance with employment policies.
  • Manage team member performance, including evaluations, training, coaching, and discipline.
  • Select top talent for the team.
  • Follow safe food handling procedures and maintain a clean, safe environment for guests.

Benefits

  • Competitive base salary and weekly pay.
  • Eligibility for quarterly bonuses.
  • Immediate eligibility for medical, dental, and vision benefits.
  • Life insurance, short-term disability, long-term disability, and voluntary benefits.
  • 401(k) retirement savings plan with company match after 1 year of service.
  • Paid vacation.
  • Dining discounts.
  • Training and career advancement opportunities.
  • Flexible scheduling to support work-life balance.
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