Duties:

• Manage daily operations including employee performance and guest satisfaction.
• Adhere to financial and service standards to boost sales and minimize costs.
• Enforce food safety practices and maintain cleanliness.
• Ensure high quality of food service.
• Handle guest services, resolving complaints to ensure repeat business.
• Oversee operational responsibilities, security, and safety to reduce risks.
• Manage personnel, including hiring, training, and performance reviews.
• Coordinate events, from planning to execution.

Requirements

• Proficiency in restaurant management functions like planning, purchasing, and sanitation.
• Valid driver's license.
• Eligibility to work in the United States.
• Effective communication and strong interpersonal skills.
• Computer literacy, including MS Office.
• Flexible work hours, including evenings and weekends.