Summary from listing
The Food Service Manager leads staff and operations in a high-volume restaurant, ensuring safe and clean food preparation, customer service, sales, inventory, scheduling, reporting, and customer feedback management. The role supports the General Manager and requires at least two years of restaurant management experience, two years managing operations with annual sales of $1 million or more, and two years of budget and P&L experience. Benefits include tuition assistance, paid time off, flexible scheduling, a 401(k) match, medical, dental, and vision insurance after 30 days, competitive pay, career development, bonuses, and profit sharing.
