The Team Manager oversees daily restaurant operations to ensure an excellent guest experience, quality food, cleanliness, and safety.
They manage inventory, handle money control, coordinate local marketing, recruit and train staff, and uphold safety standards.
Key responsibilities include recruiting and rewarding team members, maintaining records, analyzing sales data, and supporting marketing efforts through events and promotions.
Benefits include brand discounts, scholarships, university course credits, and hands-on career experience.
Requirements include a high school diploma (college preferred), at least 2 years in a restaurant environment with supervisory experience, strong communication skills, computer proficiency, and physical ability to work various restaurant areas, lift up to 30 pounds, and stand/walk all day.
Training is provided. Positions vary by location and shifts.