Restaurant Manager

Maintain fast, accurate service, provide excellent customer service, and model restaurant hospitality while maximizing store sales goals versus budget. Oversee and partner on increasing catering sales, train and monitor food safety procedures, and manage food and labor costs. Execute company policies, monitor food inventory levels, and ensure safe working conditions. Manage crew members to encourage growth and reduce turnover, interview and hire team members, and provide proper training. Anticipate problems, initiate corrective action, and ensure continual improvement of quality, service, and cleanliness. Support the company by maintaining an outstanding work environment through leadership, direction, and development.