Restaurant Manager Job

-Oversee daily operations at two high-volume locations, ensuring quality, speed, and adherence to brand standards.
-Recruit, train, and supervise staff to deliver exceptional service and uphold company values.
-Monitor performance, provide coaching, and foster a positive, productive work environment.
-Track sales, control costs, and implement operational strategies to achieve profitability targets.
-Manage inventory, coordinate orders with approved suppliers, and maintain quality control.
-Ensure compliance with food safety and occupational health regulations.
-Provide hands-on leadership during peak service periods and special events.

-Minimum 3 years of experience in the food service industry, including at least 1 year in a supervisory or management role.
-Completion of secondary school education.
-Proven ability to manage multi-location or high-volume restaurant operations.
-Strong leadership, communication, and organizational skills.
-Demonstrated success in cost control, inventory management, and operational efficiency.
-Valid driver’s license and willingness to commute between both locations.
-Flexible schedule, including evenings, weekends, and holidays.