This entry-level management role supports daily operations in Restaurants, Bars, and Room Service, including menu planning, sanitation, and team supervision.
Responsibilities encompass ensuring guest and staff satisfaction, maintaining standards, and adhering to budgets and legal requirements.
Qualifications include a high school diploma with 3 years of relevant experience or a 2-year degree with 1 year of experience in food service or hospitality.
The position involves supervising staff, managing shift operations, ensuring quality service, and handling guest feedback and complaints.
Additional duties include training, coaching employees, and supporting operational and customer service excellence.
This role offers an opportunity to develop leadership skills within a dynamic hospitality environment, emphasizing teamwork, guest experience, and operational efficiency.