Restaurant Manager 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. Responsibilities include: Managing front-of-house restaurant operations, including staff scheduling, customer service, and presentation of the dining room and bar areas. Managing the kitchen team to ensure timely and quality food delivery and resolve service issues. Hiring, training, and retaining talent to deliver extraordinary customer service. Conducting regular inventory checks and ordering restaurant supplies as required to ensure adequate stock levels and prevent stock-outs. Ensuring profitability for restaurant working with Operating Partners on financial reports and budget management. Providing guidance on cleaning, sanitation, and food safety procedures. Ensuring 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 (requirement may vary based on city, county or state).