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, applying industry-leading systems and standards, and supporting scratch-kitchen execution and culinary quality. The manager coaches and develops a team of 30 or more employees, maintains food safety and operational standards, and fosters a positive, inclusive, high-performance culture.
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Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed