Restaurant Manager
$65,000–$70,000 year
On-siteRiverton, Utah, United States
Job Summary
Oversee daily front-of-house and back-of-house operations, including staff scheduling, vendor management, and compliance with sanitation and safety regulations. Recruit, hire, and onboard talent while training employees in customer service and conducting performance appraisals. Monitor revenue, expenses, and inventory to ensure profitability and implement cost-control strategies. Handle guest concerns professionally and develop initiatives to enhance local brand presence through marketing and events. Requires proven leadership experience, strong financial management skills, and familiarity with POS systems. Full-time role with up to 10% performance-based bonuses, medical/dental/vision insurance, and 401(k) matching. Located in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C.
Required Qualifications
- Proven leadership experience as a Restaurant Manager, General Manager, or Hospitality Manager
- Strong customer service background with a focus on guest experience and operational excellence
- Extensive food and beverage knowledge, with the ability to educate staff on menus and ingredients
- Familiarity with restaurant management software (OpenTable, Avero, POS systems, etc.)
- Strong leadership, communication, and problem-solving skills
- Acute financial management skills, with experience handling budgets and P&L reports
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