Restaurant Manager

Conduct daily health and safety inspections, manage inventory, and coordinate deliveries for assigned departments. Serve as the primary point of contact for front-of-house staff, vendors, and services while personally greeting guests and resolving complaints. Open and close the restaurant, ensuring efficient task completion, and create or adjust hourly staff schedules as needed. Lead interviews for new hires and hold educational meetings for departments. Maintain speed and quality standards by collaborating with back-of-house managers. Work evenings, late nights, weekends, and holidays in a high-volume setting.