Qualifications

• 2-5 years in casual, high-volume restaurant management
• Strong understanding of restaurant operations
• Proven leadership ability
• Hospitality degree preferred
• Strong guest service skills

Responsibilities

• Lead and inspire the dining room staff.
• Maintain high standards of hospitality and service.
• Oversee daily restaurant operations.
• Manage guest experiences and address concerns promptly.
• Implement training programs for staff development.
• Drive performance metrics and operational goals.

Benefits

• Quarterly performance-based bonuses
• 3 weeks Paid Time Off (PTO) plus 2 four-day work weeks
• Holidays off including Thanksgiving and Christmas
• Health insurance options including Medical, Vision, and Dental
• 401(K) plan with employer matching
• Dining discount card
• Gym and Educational reimbursement
• Intensive training and professional development
• Incentive trips for outstanding performance