Entry Level Manager (05411)

Oversee daily restaurant operations to achieve 5 Star Status, monitor sales and food costs, and ensure compliance with food safety standards. Manage staff by training team members, motivating employees, and leading by example while safeguarding cash and inventory. Operate all restaurant equipment, manage inventory from delivery to storage, prepare products, and handle telephone orders. Maintain facility cleanliness, conduct inventory checks, and complete necessary paperwork. This role requires one year of management experience, availability for flexible shifts including nights and weekends, and adherence to strict quality standards. Join a progressive training program designed to advance your career in the hospitality industry.