• Responsible for overall restaurant operations including front-of-house and back-of-house management. • Ensure exceptional guest service by upholding brand standards and resolving guest concerns promptly. • Manage budgets, forecasts, payroll, and financial performance of the restaurant. • Monitor daily operations to ensure compliance with health, safety, and sanitation regulations. • Develop, implement, and oversee restaurant policies, procedures, and training programs. • Recruit, interview, hire, and train team members; provide continuous coaching, counseling, and development. • Lead, motivate, and inspire staff to achieve performance goals and uphold company values. • Schedule labor effectively while controlling costs and maintaining service levels. • Partner with the culinary team to ensure consistent food quality, presentation, and timeliness. • Oversee vendor relationships, inventory control, and ordering of food, beverage, and supplies. • Review and analyze sales, labor, and cost reports to optimize profitability. • Maintain physical appearance and cleanliness of the restaurant at all times. • Ensure compliance with all local, state, and federal laws, including alcohol service and wage regulations. • Handle guest relations, VIP experiences, and special events coordination. • Provide weekly/monthly reports to ownership/operations leadership on financial performance and operations. • Lead by example in fostering a positive work environment, accountability, and teamwork.