Summary from listing
The Manager II (MGRII) assists branch management in executing complex quick-service, casual-dine, or similar restaurant operations. The role oversees daily restaurant readiness, staff scheduling and coverage, compliance with beverage, health, safety, and cash-handling policies, inventory and purchasing, and associate performance. It reports to a General Manager, Director of Operations, or intermediate F&B Multi Unit Manager II and requires a varied rotating schedule, including opening, busy dayparts, and closing shifts. The position requires at least four years of food and beverage, cash handling, and customer service experience, plus two years of supervisory or lead experience in a casual-dine restaurant or production kitchen.
