Summary
Oversee front and back-of-house operations while ensuring excellent guest service, staff performance, food quality, and overall restaurant profitability. Strong leadership, communication, and organizational skills, significant hospitality management experience, and a strong understanding of food and beverage service. Supervising restaurant operations, maintaining sanitation and health code compliance, training and supporting staff, managing inventory and operational costs, resolving guest concerns professionally, and assisting with operational reporting and goals.
Qualifications
- Requires a high school diploma
- Experience with POS software
- Ability to thrive in a fast-paced environment
- Associate or Bachelor’s degree in Business Administration or Hospitality
- Front and back-of-house experience preferred
- Must possess or be able to obtain a Food Handler Permit
- Availability during evenings and weekends is required
