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 equipment; and supports hiring and termination decisions. The position requires a varied rotating schedule, knowledge of applicable sanitary and safety 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.
