Manages back-of-house operations to achieve sales and profit goals by implementing policies, procedures, and standards. Provides leadership to staff, ensuring guest satisfaction and a positive work environment.
Reports to the General Manager with extensive internal and external contacts, including staff, guests, vendors, and community organizations. Demonstrates leadership through sound judgment, problem-solving, and a guest-first attitude. Sets goals, monitors progress, and resolves conflicts.
Oversees staffing, training, inventory, safety, and sanitation, ensuring compliance and efficiency. Handles financial data, performance reviews, and communication of system issues. Ensures proper food preparation, equipment maintenance, and safety standards.
Requires physical stamina, mobility, and the ability to work irregular hours in a fast-paced environment. Education of high school diploma and two years of managerial experience preferred.