Restaurant Manager

Overview If operating a restaurant is your dream career, you can make it happen at Red Lobster. As a Restaurant Manager, you will be responsible for leading restaurant operations with a focus on delivering high quality seafood and beverage service while maximizing our guest satisfaction. You will hire, train, and inspire the people that make your restaurant stand out. Here’s more of what you’ll get to do Driving sales and guest satisfaction Creating a safe environment for team members to develop Ensuring compliance with all employment policies Managing performance of team members, including conducting evaluations, training, coaching, and discipline Selecting top talent to add to our winning team Understanding and practicing safe food handling procedures while maintaining a clean and safe environment for guests at all times Train with the best in the business and fast track to the career you want! No other restaurant company puts more effort into developing talent than Red Lobster. We offer an in‑restaurant training program for new Restaurant Managers, individual development plans, and ongoing training and certification programs to keep you at the top of your game. Our leadership mentors and develops team members so that they can fast‑track to reach their career goals. We take pride in our commitment to giving Restaurant Managers an increased degree of flexibility to help balance their busy lives while supporting their professional goals. Enjoy work‑life balance Our managers’ quality of life is very important to us. Balance is achieved by working with everyone’s schedules and having operating hours between 11 a.m. and 11 p.m. Say goodbye to early mornings and late nights! Benefits Competitive base salary and weekly pay Quarterly bonus eligibility Immediate eligibility for benefits including medical, dental and vision Life insurance, short‑term disability, long‑term disability and voluntary benefits 401(k) retirement savings plan with a company match after 1 year of service Paid vacation and dining discounts Opportunities for career advancement through training and development programs Education, Experience, and Key Qualifications Must be at least 21 years of age 1+ years management or supervisory experience in restaurant, hotel, retail or general business required; 2+ years casual dining or full‑service restaurant management experience preferred ServSafe, local and state certifications required or the ability to obtain them Bachelor’s degree preferred Responsibilities Lead restaurant operations with a focus on delivering high quality seafood and beverage service while maximizing guest satisfaction Hire, train and inspire the team to create a standout restaurant Drive sales and guest satisfaction Create a safe environment for team members to develop Ensure compliance with all employment policies Manage performance of team members, including conducting evaluations, training, coaching, and discipline Select top talent to add to the team Practice safe food handling procedures while maintaining a clean and safe environment for guests at all times Pay Range USD $47,400.00 – $57,700.00 per year #J-18808-Ljbffr