Restaurant Manager

Manage food production and operate the Back-of-the-House using Golden Corral products, recipes, and procedures to ensure quality food, recipes, and cleanliness standards for guests. Oversee the restaurant's overall operations, including food quality, production, safety, and labor, while organizing the chaotic environment of the 140-item buffet bar. Lead the restaurant operations management team to exceed guest expectations and support staff in achieving professional and personal goals. Requires strong, stable work history with management experience in high-volume, casual dining or family-style restaurants and successful completion of the paid 8-week management training program.