Description
The role supports the daily supervision of restaurant operations across restaurants, bars, and room service, including shift operations, staffing, food quality, sanitation, alcohol compliance, guest service, employee coaching, training, and performance monitoring. It may supervise restaurant areas in the absence of the Director of Restaurants or Restaurant Manager and requires a high school diploma or GED with four years of food and beverage, culinary, or related experience, or a relevant two-year degree with two years of experience.
