The opportunity
Lead restaurant operations, guest experience, commercial performance, and team development. Full-time, on-site; weekends and holidays are required. Responsibilities • Build a business plan informed by local competition, revenue, and expenses. • Manage financial reporting, budgets, pricing, inventory, purchasing, and food costs. • Develop marketing and community initiatives to build repeat business. • Set operating policies and maintain food, service, presentation, and atmosphere standards. • Recruit, train, supervise, and retain a cohesive team. • Maintain food-safety certification, health-code compliance, and workplace safety. • Use technology and guest feedback to improve performance.
Experience & requirements
• Five to ten years of restaurant-management experience. • Demonstrated guest service and complaint-resolution experience. • Strong team leadership, communication, time management, and organization. • Sound judgment and problem-solving in a fast-paced environment. • Ability to anticipate needs, prioritize multiple projects, and work independently. • Basic computer proficiency and ability to learn restaurant software. • Availability for weekends and holidays.