Description
The role manages Team Members and guests, oversees performance, sets schedules and duties, and maintains staffing levels. It also participates in annual budgeting, leads forecasting and cost-control efforts, and ensures kitchens and equipment are safe, clean, and compliant with health, OSHA, and Station Casinos guidelines. The position requires at least two years of experience in high-volume or fine-dining environments, ordering and inventory-control experience, computer proficiency, strong leadership and communication skills, comprehensive food and kitchen-production knowledge, and the ability to work flexible hours.
