• Oversee all daily restaurant operations, including front-of-house (FOH) and back-of-house (BOH) functions.
• Manage restaurant profitability by monitoring sales performance, labor costs, food costs, and operational expenses.
• Recruit, train, coach, and evaluate restaurant managers, supervisors, and hourly staff.
• Develop staffing schedules and workforce plans to support business volume and seasonal demand.
• Monitor inventory levels, purchasing activities, and vendor relationships to maintain operational efficiency.
• Ensure compliance with all food safety regulations, health department standards, and company policies.
• Prepare financial reports, operational summaries, and business performance updates for executive leadership.
• 5+ years of restaurant management experience, including multi-department operational oversight.
• 3+ years of experience supervising restaurant managers, supervisors, or large service teams.
• Proven experience managing P&L, labor budgets, and food cost controls.
• Strong leadership, communication, and problem-solving abilities.
• Professional-level English communication skills.
• Food Safety Manager Certification (ServSafe or equivalent) preferred.