Minimum 3-5 years as a Restaurant Manager in a resort environment/independent restaurant or combination of both experience with proven experience with all aspects of restaurant operations, and sales including budgeting, forecasting, scheduling, reservations management, expense management, inventory, payroll and labor costing, staffing, marketing and P&L management. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving issues or concerns.