Mgr-Restaurant I

Job description

The Restaurant Manager is responsible for overseeing daily restaurant operations, including menu planning, maintaining sanitation standards, and assisting servers and hosts during peak meal periods. The goal is to continually improve guest and employee satisfaction while maximizing financial performance. This role requires either a high school diploma with 4 years of experience in food and beverage or a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major with 2 years of experience. Key responsibilities include managing day-to-day operations, leading the food and beverage team, and ensuring exceptional customer service.

Requirements

• High school diploma or GED with 4 years of experience in food and beverage
• or 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major with 2 years of experience
• proficiency in interpersonal and communication skills
• knowledge of sanitation standards and local, state, and Federal laws
• experience in managing employees and making sound financial decisions
• ability to analyze financial data and achieve financial objectives.

Skills