Description
The role oversees restaurant operations during assigned shifts, supervising staff, managing opening, mid-day, and closing duties, handling customer feedback, communicating employee issues, monitoring costs and labor, developing employees, enforcing food-safety procedures, and maintaining profitability. The position also includes interviewing, hiring, training, and orienting personnel, with requirements for restaurant management experience, flexible scheduling, reliable transportation, and the ability to stand and walk for up to five hours while lifting up to 25 pounds.
