Restaurant Manager

Manage all front and back of house operations to drive sales growth and maintain profitability while upholding quality and service standards. Supervise staff through scheduled shifts, including daily decision-making, guest interaction, scheduling, and ensuring cleanliness and sanitation. Conduct line checks in the galley to verify weights, temperatures, and organization, while preparing end-of-shift reports for sales, cash, and labor controls. Interview, hire, and train hourly candidates, followed by orientations and adherence to training programs. Order food and supplies to unit par levels, approve discounts, and implement plans to address operational opportunities. Ensure a safe environment by protecting assets and promptly notifying supervisors of any accidents. Work indoors or outdoors, including nights, weekends, holidays, and unpredictable hours to fill staffing gaps.