Role OverviewThe Restaurant Manager will create an exciting dining experience for guests, lead a knowledgeable front-of-house team, and develop a selection and pricing strategy for liquors and wines. They will also assist the General Manager in building financial objectives and meet the financial targets in the sales area.
What You Will Do
Responsibilities include daily evaluation of restaurant service performance, coordination of food production, evaluation of food products and kitchen employee performance, and development of products consistent with the market position.
Why It Might Be a Fit
The ideal candidate will have 2 years of management experience in hospitality or a similar industry, excellent interpersonal communication skills, problem-solving skills, and organizational ability. They will also have a passion for creating and personalizing guest experiences.
Requirements
- 2 years of management experience in hospitality or similar industry
- Bachelor's degree in Hospitality, Restaurant, or Culinary Management (preferred)
- Excellent interpersonal communication skills, problem-solving skills, and organizational ability
- Food Handler Certification (if applicable)
- Flexible schedule, able to work evenings, weekends, and holidays when needed
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