Supports the General Manager by providing direction and supervision to hourly staff in a fast-paced environment, working 50-55 hours weekly with minimal oversight.
Essential duties include ensuring compliance with company policies and industry standards, training staff, monitoring operations, assisting in recruitment and scheduling, and maintaining food quality and safety standards.
Responsible for food preparation, controlling food costs, managing inventory, cash flow, and labor costs, and adhering to health regulations. Demonstrates teamwork by assisting with various tasks as needed and enforces discipline policies.
Requirements include at least two years of management experience in a full-service setting, knowledge of front and back-of-house operations, strong communication skills, and proficiency with restaurant equipment. Education requires a high school diploma, along with certifications such as Food Service Manager and M.I.T. Program completion.
Physical demands involve standing for long hours, lifting up to 80 pounds, and working in climate-controlled conditions with exposure to temperature extremes. The role emphasizes leadership, operational expertise, and a strong commitment to customer satisfaction and safety.