This full-time management role supports the General Manager by providing direction and supervision to hourly staff in a restaurant setting, working 50-55 hours per week.
Responsibilities include training staff, ensuring operational standards, assisting in recruitment and scheduling, overseeing food preparation and quality, managing costs and inventory, and ensuring compliance with health and safety regulations.
Qualifications require at least two years of management experience in a full-service establishment, knowledge of front and back-of-house operations, strong communication skills, and proficiency with restaurant equipment. A High School diploma or equivalent, Food Service Manager Certificate, and M.I.T. Program completion are required.
The role involves physical activity, including standing, lifting up to 80 pounds, and working in a climate-controlled environment with exposure to temperature extremes. Salary ranges from $48,000 to $52,000.