Job Description Summary: The Restaurant Manager oversees the daily operations of the restaurant. They hire and develop talent and provide leadership in community relations, customer service, food preparation, and health compliance. Job Description Manages front-of-house restaurant operations, including staff scheduling, customer service, and presentation of the dining room and bar areas. Manages the kitchen team to ensure timely and quality food delivery and resolves service issues. Hires, trains, and retains talent to deliver extraordinary customer service. Conducts regular inventory checks and orders restaurant supplies as required to ensure adequate stock levels and prevent stock-outs. Ensures profitability for the restaurant by working with Operating Partners on financial reports and budget management. Provides guidance on cleaning, sanitation, and food safety procedures. Ensures compliance with health and safety regulations and training. Key Skills: Front Counter Dining Room Attendant Coaching Recruitment Health & Safety Compliance Inventory Management Budgeting Financial Management Preferred: High school diploma/GED, equivalent work experience. 1 years of restaurant leadership experience. Food Handlers Certification. Food Safety Certification (requirements may vary based on city, county, or state).