Restaurant Manager

Manages restaurant operations and staff on a daily basis.  Areas of responsibility may include one Restaurant, Bar/Lounge and Room Service.  Sales volume, number of meals served and complexity of the operation determine level of responsibility.  Depending on level of responsibility, supervises daily restaurant operations; assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.  May function as a department head to direct and work with the food and beverage management team and associates to successfully execute restaurant operations; strive to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.