Manages the heart-of-the-house operations; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards. Provide direction to back-of-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.
Must possess technical cooking and food preparation skill, and excellent communication/supervisory skills. Need at least two years of supervisory experience in food production management.
LOCAL CANDIDATES GIVEN FIRST CONSIDERATION!
Outline Of Food Preparation