The restaurant manager coordinates food service
activities, estimates food and beverage costs and purchases supplies,
equipment, food and beverages.  This
position confers with food preparation and other personnel from the dining
room, bar and banquet team to plan menus and related activities.  In addition, the restaurant manager oversees
cleaning and maintenance of equipment and facilities to ensure that all health
and safety guidelines are adhered to, as well as the hiring, assignment,
training, and termination of personnel.

**This is a brief summary of anticipated job duties.  Upon interview, a more detailed job
description will be available.**