Summary from listing
The Manager II (MGRII) assists branch management in executing complex quick-service restaurant or casual-dining operations, ensuring the restaurant is clean, staffed, compliant, and operating to high standards. The role supervises associates, supports hiring and performance decisions, assigns work and schedules, handles cash and inventory, and monitors safety and wellness procedures. It requires a varied rotating schedule, knowledge of food-safety and HACCP standards, and 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-dining restaurant or production kitchen.
