Manager

Manage eight core areas including guest experience, food preparation, restaurant maintenance, inventory control, local marketing, staff recruitment, safety protocols, and team collaboration. Recruit and reward outstanding team members while ensuring compliance with local and national food safety codes. Maintain business records to analyze sales trends, identify prospective guests for promotion, and support marketing initiatives to prepare for new windows. Plan special events and promotions while operating the Point of Sale system. Requires high school diploma, two years of restaurant supervisory experience, and full-time or part-time scheduling with shifts varying by location.