p>Minimum Qualifications, Knowledge, Skills, and Work Environment: • Requires a minimum of 6 years food and beverage, cash handling, and customer service experience • Requires a minimum of 4 years supervisory or lead experience in a Casual Dine restaurant or production kitchen • Requires the ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers. Essential Functions: • Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures • Assists the GM/F&B Multi Unit Manager I in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale • Interviews job candidates, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the unit.