Restaurant Manager

Lead and oversee restaurant operations to deliver positive guest experiences and achieve budgeted sales and profits. Responsibilities include beverage ordering and cost control, bar walks and audit of wash lines, FOH inventory accuracy and beverage P&L support, facilities and maintenance audits, vendor management for cleaning and seasonal needs, supervision of equipment, lighting and ambiance, safety equipment checks, menu and promotional materials upkeep, backstock management, Preventative Maintenance and Repairs budgets, reporting on budgets and project status, and coaching/hiring of service staff and hosts. Requirements include 1 year of full-service restaurant management experience or 3-5 years in a lead/supervisory role, and Servsafe and Responsible Alcohol Service certifications; Bachelor’s or Associate’s degree in Hospitality/Management/Business preferred.