Job Summary: 
The Restaurant Manager will oversee and manage the daily operations of the restaurant.  

Supervisory Responsibilities: 

• Hires and trains restaurant staff. 
• Organizes and oversees the staff schedules. 
• Conducts performance evaluations that are timely and constructive.   
• Handles discipline and termination of employees in accordance with restaurant policy. 

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. 
• Ensures customer satisfaction with all aspects of the restaurant and dining experience. 

• Handles customer complaints, resolving issues in a diplomatic and courteous manner. 
• Ensures compliance with alcoholic beverage regulations. 
• Estimates food and beverage costs. 
• Manages inventory and purchases food and supplies. 
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. 

• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service. 
• Collaborates with chefs to develop appetizing menus. 
• Maintains sales records and tracks cash receipts. 
• Prepares and submits operations reports and other documentation requested by the regional manager. 
• Performs other duties as assigned.  

• Strong supervisory and leadership skills. 
• Excellent interpersonal skills with a focus on customer service. 
• Excellent time management skills. 
• Excellent organizational skills and attention to detail. 

• Familiarity with food handling, safety, and other restaurant guidelines. 
• Proficient with Microsoft Office Suite or related software. 

• High school diploma or equivalent required. 
• Previous restaurant experience required; management experience preferred. 

• Successful completion of corporate training program required. 

• Ability to traverse all parts of the restaurant quickly. 
• Prolonged periods sitting at a desk and working on a computer. 
• Must be able to lift 25 pounds at times.