This role involves managing the daily operations of a restaurant unit, focusing on achieving sales and profit goals.
Essential duties include developing team relationships, implementing training programs, executing financial and marketing strategies, and ensuring compliance with regulations.
Responsibilities also encompass recruiting, training, and retaining staff, maintaining supplies and equipment, and upholding safety and sanitation standards.
The position supervises team members, assists with hiring, performance evaluations, and addressing workplace issues, while keeping the General Manager informed.
Qualifications include a high school diploma or GED, with 2-4 years of related experience or equivalent education and training. Reasonable accommodations are available for individuals with disabilities.