The opportunity
Lead daily restaurant operations, guest experience, team development, and financial performance. Full-time, on-site. Advertised annual salary: $80,000–$90,000. Responsibilities • Direct service, scheduling, training, and performance reviews. • Manage budgets, P&L, cash handling, reporting, inventory, and liquor variances. • Develop sales and profitability initiatives; use restaurant technology to improve operations. • Resolve guest concerns, review feedback, and collaborate on seasonal menus. • Oversee private events, community relationships, and vendor coordination. • Maintain food safety and compliance with applicable health, safety, and employment requirements. Listed benefits include health, dental and vision insurance, paid time off, parental leave, profit sharing, training, employee discounts, and tuition assistance.
Experience & requirements
• At least five years of restaurant-management experience. • Strong team leadership, communication, organization, and ability to manage competing priorities. • Proficiency with reservations, scheduling, and financial-management systems. • Strong P&L, budgeting, and cost-control knowledge. • Current food-safety certification. • Availability for evenings, weekends, and holidays.