This position is for a restaurant leader responsible for supporting the General Manager in staffing, training, and developing a high-performing team dedicated to delivering quality service and maintaining brand standards.
Key duties include recruiting, coaching, evaluating performance, and ensuring operational excellence in food quality, cleanliness, and safety.
The role targets achieving sales and profitability goals through effective team management, customer engagement, and local marketing efforts.
The leader must manage inventory, control costs, and uphold safety standards while fostering a positive, team-oriented environment.
Employment is at the discretion of the franchisee, with a focus on equal opportunity and respectful workplace practices.