Description
This entry-level management role supports the daily operations of restaurants, bars, and room service, including menu planning, sanitation, staffing, guest service, employee supervision, training, budgeting, and compliance with policies and legal obligations. The position may supervise restaurant and related departments in the absence of a Director of Restaurants or Restaurant Manager and requires either a high school diploma or GED with three years of relevant experience, or a two-year degree in a hospitality or related field with one year of experience.
