The Restaurant Manager oversees a high-volume restaurant with average annual sales of $4 million or more and a team of more than fifty Family Members. The role leads daily operations and helps ensure great food, service, and teamwork. Managers rotate through Customer, Quality, and People Areas of Responsibility to develop well-rounded leadership skills and prepare for potential future Operating Partner opportunities. The position is based primarily at the home restaurant, with occasional support at neighboring locations or elsewhere in the Market, as well as participation in business meetings, training, and leadership sessions.
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Job Type
Full-time
Career Level
Manager
Education Level
High school or GED