The Restaurant Manager is responsible for coordinating, supervising and directing all aspects of the Food & Beverage operations, while maintaining a profitable Food & Beverage outlet and high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

• Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
• Oversee all aspects of the daily operation of the outlet.
• Supervise outlet personnel along with other managers.
• Respond to guest complaints in a timely manner offering solutions or clarified details and updates.
• Work with other Food & Beverage managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or ma...