Summary from listing
The role oversees planning, organizing, training, and leadership for a restaurant, covering sales, costs, employee retention, guest service, food quality, cleanliness, sanitation, cash handling, staffing, equipment maintenance, deliveries, performance appraisals, and regulatory compliance. It requires at least three years of front-of-house or assistant management experience, current T.A.B.C. and local Food Manager certifications, POS and Microsoft Office proficiency, and the ability to work 50–60 hours per week. The worksite is 309 Gray St # 111, Houston, Texas 77002.
