Restaurant Managers

Restaurant Managers oversee food production and bar management across full-service and quick-service restaurant operations. This role leads a medium-sized team of 10–25 employees and manages full restaurant operations, daily shift operations, or operations under a general manager, with opportunities to progress toward a general manager position.

Responsibilities

• Oversee food production and maintain efficient kitchen operations.
• Manage bar operations and service execution.
• Lead and support a team of 10–25 employees.
• Direct daily shift operations across full-service and quick-service environments.
• Support full restaurant operations and coordinate activities under a general manager.

Preferred Qualifications

• 2+ years of restaurant management experience.
• Leadership skills.
• Communication skills.
• Catering experience.
• Interest in progressing toward a general manager role.

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