Restaurant Manager

Manage food production and operate the Back-of-the-House using Golden Corral products, recipes, procedures, and company systems to ensure standards for quality food, recipes, and cleanliness are achieved. Oversee the restaurant's overall operations, including food quality, production, safety, and labor, while maintaining an open kitchen environment for guests. Join the operations management team to exceed guest expectations and achieve professional goals within a national company spanning five states. Successful completion of the paid 8-week management training program is required, along with strong, stable work history and management experience in a high-volume, casual dining or family-style restaurant.