The job purpose of the Restaurant Manager is in the restaurant operations and service; oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Special emphasis to be placed on kitchen management, food quality, and cost controls.

Activities & Responsibilities:

• Serve as subject matter expert for operations
• Model hospitality with all who come in contact with our restaurant
• Communicate effectively, share ideas, and take a positive approach to all situations
• Manage and facilitate daily operations of the restaurant
• Achieve company objectives in sales, service, quality, and appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment...