Key Responsibilities:

• Team Leadership:
• Hire, train, coach, and develop team members.
• Create and maintain a positive, motivating work environment.
• Ensure proper scheduling and staffing levels.
• Customer Service:
• Foster a culture of outstanding guest service.
• Respond to customer feedback and resolve concerns promptly.
• Maintain high standards of quality, service, and cleanliness.
• Operations Management:
• Oversee all daily restaurant operations.
• Ensure compliance with health and safety regulations.
• Maintain store cleanliness, equipment, and organization.
• Financial Accountability:
• Manage labor costs, food costs, and controllables to meet targets.
• Review and analyze financial reports and adjust as necessary.
• Conduct inventory counts and manage ordering processes.
• Compliance & Standards:
• Enforce company policies, procedures, and standards.
• Maintain food safety and sanitation standards.
• Ensure accurate cash handling and banking procedures.

Qualifications:

• Minimum 2–3 years of restaurant management experience (quick service preferred).
• Strong leadership and communication skills.
• Proficient in basic computer and POS systems.
• Ability to work a flexible schedule, including nights, weekends, and holidays.
• Must be able to stand for extended periods and lift up to 50 lbs.