Description
This restaurant operations role assists with supervising restaurant and room-service operations, supports menu planning, maintains sanitation standards, opens and closes shifts, monitors food quality and service levels, handles guest complaints, and oversees employee training and performance. The role may supervise restaurant operations 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.
