Restaurant Manager

Oversee daily restaurant operations (front-of-house and back-of-house), maintain service excellence, and lead a high-performance team to deliver a premier guest experience. Responsibilities include staffing, training, performance management, ensuring sanitation and safety compliance, managing vendor relationships, monitoring quality and costs, developing marketing and local partnerships, and generating detailed financial reports (revenues and expenses) to drive profitability. Lead brand development through guest engagement, events, and promotions, while maintaining a dynamic, high-energy dining atmosphere and upholding the company’s hospitality standards.