Now recruiting a Restaurant Manager

Financial Management: Manage budgets, inventory, and labor costs to achieve profitability and meet financial targets.
Quality Control: Maintain high standards of food quality, presentation, and sanitation, ensuring compliance with health and safety regulations.
Marketing and Promotions: Develop and implement marketing strategies to drive sales, increase brand awareness, and promote special events and promotions.
Inventory Management: Oversee inventory control, ordering, and receiving to minimize waste and optimize stock levels.
Equipment Maintenance: Ensure timely maintenance and repair of restaurant equipment to minimize downtime and maintain efficiency.

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