Food and Beverage Outlet Manager

Develop short- and long-term financial and operational plans that align with company objectives while preparing, managing, and monitoring the annual budget. Evaluate restaurant performance through customer satisfaction systems and financial reporting to take corrective action as needed. Maintain high product and service quality standards via regular evaluations and issue resolution, while implementing sales and marketing programs to drive revenue growth. Establish proactive HR practices covering employee motivation, training, development, and compliance with wage, benefit, and labor regulations. Oversee preventative maintenance programs to safeguard physical assets and maintain security practices to protect restaurant assets and ensure guest and employee safety. Foster effective two-way communication across all staff levels and develop new initiatives enhancing customer satisfaction and operational excellence. Requires a Bachelor's degree in Management or Business, minimum 2 years as a dining room supervisor, and 1 year of host experience. Salary is $65,000-70,000.