Restaurant Manager - Unit 481

• 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 

• Front Counter 
• Dining Room Attendant 
• Coaching  
• Recruitment 
• Health & Safety Compliance 
• Inventory Management 
• Budgeting 
• Financial Management 
   

Preferred:

• High school diploma/GED, equivalent work experience. 
• 1+ years of restaurant leadership experience. 
• Food Handlers Certification. 
• Food Safety Certification (requirement may vary based on city, county or state).