Restaurant Manager

Duties & Responsibilities:

• Lead daily restaurant operations in the front of the house with a strong presence on floor, especially during peak business hours.

• Fill in where needed to ensure guest service standards and efficient operations.

• Understand completely all policies, procedures, standards, and restaurant operations.

• Share in preparation of FOH schedules, reports, and opening/closing paperwork in an organized and timely manner.

• Ensure that every guest receives an impeccable experience and top-notch service with every visit.

• Other duties as needed.

Requirements:

• Minimum 2 years in management experience with high-volume or upscale restaurant.

• Passion for hospitality, leadership, and understanding of positive team culture.

• Knowledge of service and operations for both front and back of house.

• Availability for full-time employment, flexible schedule, including holidays and weekends.

Compensation:

• Competitive Base Pay + Discounted Dining

• Medical, Dental & Vision Insurance

• Paid Time Off