Restaurant Manager

Lead all aspects of restaurant and wholesale operation, collaborating with senior directors to establish vision and launch restaurant and wholesale accounts; hire, train, and supervise a restaurant and bar staff to deliver fine-dining standards; perform host/server/barista/cashier/bartender duties as needed; ensure proper food handling, alcohol management, cash handling, and workplace safety; address guest concerns and maximize guest count while preserving quick-service dining; troubleshoot POS systems; develop and execute a sales plan to meet or exceed budget; assume full responsibility for P&L and locations profitability; coordinate with culinary teams to achieve concept and wholesale program goals; manage staffing, payroll input, labor costs, and inventory; maintain compliance and safety standards; grow guest counts through exceptional service and community engagement; proficient communication and problem-solving skills; able to work nights, holidays, and weekends; lifting up to 50 pounds.