Restaurant Manager

Oversee daily restaurant operations by directing planning, organizing, training, and leadership to achieve objectives in sales, costs, employee retention, guest service, food quality, and sanitation. Take ownership of profitability through managing controllable costs while ensuring compliance with company policies, government laws, and all training requirements. Deliver consistent guest service standards, build morale through hands-on management, and collaborate with leadership to meet goals. Maintain a professional demeanor and lead by example to empower staff. Requires minimum two years of fine-dining experience, Manager's Food Handler's Certificate, and TABC Certification. Join Marcoza Trattoria, a growing multi-concept organization serving rustic coastal-inspired Italian fare, seafood, and craft cocktails.