Restaurant Manager

Lead restaurant operations across front-of-house and back-of-house, ensuring elevated guest experiences while driving profitability. Recruit, onboard, and coach a high-performance team; monitor vendor relationships, sanitation and safety standards, and adherence to hospitality policies. Develop and implement guest-service initiatives, marketing/promotions, and brand-building activities to attract and retain guests. Create and analyze weekly/monthly/annual revenue reports, manage budgets and P&L, optimize costs, inventory, and purchasing; mentor staff to deliver consistent, high-energy service and maintain brand image. Oversee staffing, shift scheduling, and performance appraisals to sustain a collaborative, motivated work environment.