Manager

A Restaurant Manager is responsible for working with the rest of the management team to run a profitable restaurant, where the quality of service, food, and beverages are continually challenged and improved. A Restaurant Manager is responsible for working as a member of a cohesive management team that supports each other's decisions and presents a united front to the staff.

Responsibilities:

• Assist the GM with overseeing all aspects of the staffing of the restaurant, from a management level through hourly positions.
• Responsible for working with the management team to determine appropriate staffing levels.
• Continually develop the staff through the identification of ongoing training needs and the implementation of the necessary programs.
• Ensure the quality of all aspects of the restaurant, including the food, beverages, service, and physical structure.
• Conduct daily walk-throughs of the restaurant to determine areas that need attention or repair.