Summary from listing
The Manager II (MGRII) assists branch management in executing complex quick-service, casual-dine, or similar restaurant operations. The role oversees opening, daily, and closing procedures; supervises associates; supports hiring and termination decisions; assigns work and schedules; maintains cleanliness, equipment, cash-handling, safety, and inventory standards; and places orders and processes invoices. The position requires varied on-site shifts, 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-dine restaurant or production kitchen.
