The Restaurant Manager leads daily operations in a high-sales, full-service restaurant. The role focuses on improving guest experiences and staff engagement while managing sales and profit targets using industry-leading systems and standards. The manager develops people, supports scratch-kitchen execution and culinary quality, and helps maintain a positive, inclusive, high-performance culture. The position includes managing teams of 30 or more employees and working 50–60 hours per week, with the ability to stand for 10 or more hours per shift.
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Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed