Responsible for leading restaurant operations through a team of managers and crew; demonstrates leadership by living Red Lobster's principles, driving a culture of operational excellence with a focus on culinary, beverage, and service excellence and creating an over-the-top crew experience. Successful performance is measured through consistent delivery of balanced results from the perspective of guest, employee, process excellence, and financial. This ultimately leads to sustainable growth in sales and profits achieved through people, personal, business, and results leadership.
Key Qualifications
Bachelor’s degree (Hospitality, Business or related field) preferred, but not required
5+ years management experience in restaurant, hotel, retail, or general business required
Demonstrated excellence in Service & Culinary Manager positions required
3+ years consistent achievement of highly distinguished business results as a Restaurant Manager preferred
Proven leadership and performance record of success as a casual dining/full service Restaurant Manager required (external candidates)
ServSafe, local and state regulatory certificates or the ability to obtain required
Proficiency communicating (verbally and in writing) in English required
Must be at least 21 years of age
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Training, Management, and Customer Service
Industries
Restaurants and Food and Beverage Services
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