Restaurant Manager

Oversee both front-of-house and back-of-house operations to ensure a consistent guest experience, coaching and developing team members while managing inventory and kitchen flow. Lead daily restaurant management with a focus on people-first leadership, balancing operational demands with team morale during busy shifts and holidays. Requires 2-5+ years of successful restaurant management experience, a valid driver's license, and the ability to work 50 hours weekly including weekends. Competitive annual salary with quarterly bonuses, merit increases, and comprehensive benefits starting day one.