Summary from listing
The Manager I (MGRI) assists branch management in executing quick-service restaurant operations, ensuring the restaurant is clean, stocked, staffed, and operating to high standards. The role supervises associates, participates in hiring and personnel decisions, assigns work and schedules, handles cash and point-of-sale transactions, places orders, receives goods, and monitors health, safety, and wellness compliance. The position reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II and requires varied rotating shifts, including opening, busy dayparts, and closing shifts, along with knowledge of sanitary, safety, and HACCP standards.
