Summary from listing
The Manager I (MGRI) assists branch management in executing quick-service restaurant operations by overseeing opening, daily, and closing procedures; supervising associates; assigning work and schedules; maintaining cleanliness, equipment, cash-handling, safety, and inventory standards; and supporting hiring and termination decisions. The role reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II and requires a varied rotating schedule, knowledge of food-safety and HACCP standards, and at least two years of food and beverage, cash-handling, and customer-service experience plus six months of supervisory or lead experience.
