Manager

Manage restaurant operations in the General Manager's absence, ensuring compliance with company policies, product standards, and safety codes. Direct daily activities including front and back of house stations, guest relations, inventory management, and labor cost control. Perform hands-on duties such as operating grills, taking orders, and maintaining equipment to ensure consistent quality and profit maximization. Train staff for promotion to General Manager and oversee recruiting and retention. This role supports the broader goal of cultivating exceptional individuals who deliver outstanding service and memorable guest experiences.