The Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance of employees.  In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that customers are satisfied with their dining experience.

QUALIFICATIONS

•         College degree is preferred.  Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

•         Knowledge of computers sufficient to fulfill management functions

•         Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports