The Restaurant Manager supports the General Manager by overseeing daily operations, supervising hourly staff, and ensuring customer satisfaction within a franchised or corporate setting.
They are responsible for training employees, monitoring food quality and costs, managing inventory and financials, and ensuring compliance with health regulations.
Ideal candidates have at least two years of management experience in a full-service restaurant, strong communication skills, and proficiency with restaurant equipment.
Requirements include a High School diploma, Food Service Manager Certificate, and completion of the M.I.T. Program.
Physical demands involve standing, lifting, and moving frequently, with exposure to temperature extremes.
Salary ranges from $55,000 to $60,000, not exceeding $95,000.