Summary from listing
The Manager II (MGRII) assists branch management in executing complex quick-service restaurant or casual-dining operations. The role oversees opening, daily, and closing procedures; supervises associates; ensures compliance with adult-beverage, health, safety, and HACCP standards; manages schedules, staffing, cash handling, inventory, and restaurant operations; and supports hiring and personnel decisions. The position requires varied rotating shifts, including opening, busy dayparts, and closing, and typically reports to a General Manager, Director of Operations, or intermediate F&B Multi Unit Manager II.
