Manager
$31,200,000–$52,000,000 year
On-siteMassillon, Ohio, United States
Job Summary
Onboard and train team members to brand standards while coaching kitchen crews, supervisors, and curb servers to support operational success. Direct crew assignments, assign duties, and perform quick service to customers, ensuring adherence to recipes, procedures, and policies. Maintain facility cleanliness, enforce sanitary practices, and drive guest satisfaction through complaint resolution and local marketing programs. Manage schedule development, monitor cost controls, and ensure compliance with federal, state, and local laws. Support the General Manager with additional duties as assigned. Full-time role requiring 1-3 years of restaurant management experience, valid driver's license, and ability to work up to 10-hour shifts in variable temperatures. Weekly pay, health benefits, 401K, and career advancement available.
Required Qualifications
- 1-3 years of coaching, training, and development experience in a high-volume food service management role
- 1-3 years' experience as a restaurant Manager
- Legal right to work in the United States and provide proof
- Must have a valid driver's license, your own reliable source of transportation and be able to travel for work purposes
- Good communication and facilitation skills
- Strong interpersonal and conflict resolution skills
- Demonstrates the ability to quickly develop positive working relationships
- Positive, energetic, 'can do' attitude with the ability to work on your feet entire length of shift in a fast-paced environment
- Exhibit good manners, proper personal hygiene, and work successfully in a team environment
- Flexible work schedule including availability to work all multiple shifts on regular basis
- Financial Acumen
- Computer skills
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