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The position involves providing friendly, fast, and helpful customer service to all guests and team members while assisting in managing overall front of house restaurant operations. The role includes maintaining back of house operations, ensuring compliance with culinary and operational standards, and sharing responsibility for outlet budgets, profit and loss statements, and cost analysis. The individual will be accountable for staff development, training programs, and maintaining high-quality service standards. Responsibilities also include meeting sanitation requirements, planning and directing work, and acting as a role model for team members. The position requires involvement in hiring, training, payroll, and performance management, as well as developing programs to recognize team member performance.
