Restaurant Manager is responsible for overall operations of the restaurant, which may include overseeing the staff, monitoring inventory, purchasing equipment and supplies, and ensuring quality customer service and compliance with all food and beverage regulations. Trains, hires, and schedules other employees. Being a Restaurant Manager requires a high school diploma or equivalent. Typically reports to a top management. The Restaurant Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be a Restaurant Manager typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
Provide the highest level of service to our guests in an incredibly friendly atmosphere. Provide support to the General Manager by overseeing the restaurant Front of House (FOH) department, maintaining the success and development of the program while achieving department and financial goals. Managers are responsible to perform duties of all restaurant positions when necessary.
MBC Restaurant employees are required to apply our values in every aspect of their position: Caring for yourself, your team, our guests, and our restaurant.
Great benefits and fun environment!