Restaurant Manager - Unit 1209

The Restaurant Manager oversees the daily operations of the restaurant. They hire and develop talent and provide leadership in community relations, customer service, food preparation, and health compliance. Manages front-of-house restaurant operations, including staff scheduling, customer service, and presentation of the dining room and bar areas. Manages the kitchen team to ensure timely and quality food delivery and resolve service issues. Hires, trains, and retains talent to deliver extraordinary customer service. Conducts regular inventory checks and order restaurant supplies as required to ensure adequate stock levels and prevent stock-outs. Ensures profitability for restaurant working with Operating Partners on financial reports and budget management. Provides guidance on cleaning, sanitation, and food safety procedures. Ensures compliance with health and safety regulations and training. Key Skills include Front Counter, Dining Room Attendant, Coaching, Recruitment, Health & Safety Compliance, Inventory Management, Budgeting, Financial Management. Preferred qualifications: High school diploma/GED or equivalent work experience, 1 years of restaurant leadership experience, Food Handlers Certification, Food Safety Certification (requirements may vary based on city, county or state).