The Restaurant Manager oversees all restaurant functions to ensure excellent customer service, high-quality products, and profitability.
They manage a team of 3 Assistant Managers and 25-30 employees, handle hiring, training, and discipline, and delegate tasks related to food, supplies, and inventory control.
The manager supervises food preparation, service, and delivery operations, ensuring efficiency and accuracy.
They maintain safety, cleanliness, and equipment upkeep, complete administrative tasks, and ensure proper cash handling.
Strong leadership, communication, and organizational skills are essential, along with physical stamina and flexibility to work long hours, including holidays and weekends.
Must have good math skills, computer proficiency, and be able to perform physical demands in a moderate noise environment.