Description
The role manages Team Members and guests, oversees performance, schedules staff, and maintains staffing levels. It also leads budgeting, forecasting, cost control, kitchen operations, equipment maintenance, sanitation, and compliance 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, computer proficiency, strong leadership, and hands-on kitchen production experience.
