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; ensures compliance with adult-beverage, health, safety, and HACCP standards; manages schedules, staffing, cash handling, inventory, and restaurant operations; and participates in hiring and personnel decisions. The position requires a varied rotating schedule, food and beverage, cash-handling, and customer-service experience, plus supervisory or lead experience in a casual-dine restaurant or production kitchen.
