Restaurant Manager

East Valley Concept

Salary $55K-$65K

Our Restaurant Manager leads daily operations, motivates teams, and ensures high-quality guest experiences in a fast-paced, Mediterranean-themed environment. Responsibilities include hiring/training staff, inventory control, driving sales, and maintaining health/safety standards. Requirements typically include 2+ years of leadership experience, strong communication skills, and flexibility.

Key Responsibilities

• Operations & Service: Oversee daily, fast-paced operations, ensuring high standards for food quality, cleanliness, and guest service.
• Team Leadership: Hire, train, mentor, and motivate a high-energy team.
• Financial & Inventory Management: Monitor inventory levels, manage orders, and drive profitability.
• Compliance: Ensure compliance with all local, state, and company health/safety regulations.
• Brand Representation: Maintain a welcoming, vibrant, and, health-oriented atmosphere consistent with the brand. 

Qualifications

• Experience: Minimum 2+ years of restaurant leadership experience, preferably in a high-volume or fast-casual setting.
• Skills: Strong communication, interpersonal, and conflict-resolution skills.
• Technical: Familiarity with POS systems and staff scheduling software.
• Physical: Ability to work on your feet and lift up to 50 lbs.
• Availability: Flexible schedule, including nights, weekends, and holidays. 

Benefits (Typically Offered)

• Competitive salary (e.g.$50,000–$62,000 range based on experience).
• Generous quarterly bonus programs.
• Health, dental, and vision insurance.
• Paid time off and free meals on shifts

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