The Restaurant Manager operates the restaurant in the absence of the Senior/General Manager and assists in achieving sales growth by maintaining high standards of quality, service, and cleanliness while focusing on profitability. Managers work alongside crew members to resolve guest complaints, maintain product quality, address problems, teach, and lead by example. The role includes hiring and scheduling staff, managing labor and inventory costs, training and developing crew, maintaining records and equipment, overseeing cash procedures, and ensuring compliance with company and regulatory policies. Reasonable accommodations will be made as required by the Americans with Disabilities Act.
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Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed