Restaurant Manager

Oversee front-of-house and back-of-house operations to ensure seamless guest experiences and efficient kitchen flow. Coach and develop team members while managing inventory and maintaining high standards of hospitality. Lead daily shifts across holidays and weekends, balancing operational focus with people-first leadership to keep the team motivated. Requires 2-5+ years of restaurant management experience, a valid driver's license, and the ability to work 50 hours weekly. Competitive annual salary with merit increases, bonuses, and comprehensive benefits including medical, dental, vision, and 401k matching.