Restaurant Manager

The Manager will be responsible for managing and leading daily operations of the restaurant. Oversight of employee development, inventory/department management, supply purchases, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems. This hands-on management position requires no less than 40 hours of work per week. Holidays, nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff. Two to three years of experience as a Manager are required. Experience with restaurant openings is desired, however not required. Candidate must be ServSafe certified.



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