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, maintaining brand standards, and supporting scratch-kitchen execution and culinary quality. The manager leads, coaches, and develops a team of 30 or more employees and helps build a positive, inclusive, high-performance culture. The position also involves hiring and training team members, ensuring food safety and operational compliance, and delivering memorable hospitality.
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Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed