The Restaurant Manager leads daily operations in a high-sales, full-service restaurant, focusing on guest experience, staff engagement, culinary quality, and financial performance. The role manages, coaches, and develops a team of 30 or more employees while upholding hospitality, food safety, sanitation, operational, and brand standards. The manager supports scratch-kitchen execution, manages sales and profit targets, and helps build a positive, inclusive, high-performance culture.
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Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed