Service Manager overseeing restaurant operations, guest service, and team development. Leading culinary experiences and event management in a collaborative environment.
About the role
- Manager I position assisting Branch management in executing QSR operations and ensuring high operational standards in the restaurant.
Responsibilities
- Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures • Assists the AGM/ GM in managing by supervising day - to - day activities of associates within a defined individual or group of restaurants or points - of - sale • Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion or any other status change to the GM for associates within the unit • Assigns work tasks and activities, participates in preparing schedules, and ensures that all shifts are covered • Ensures compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM
Requirements
- Requires a minimum of 2 years food and beverage, cash handling, and customer service experience • Requires a minimum of 6 months supervisory or lead experience in a restaurant or production kitchen • Requires the ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers
Benefits
- Health and Safety activities • Mandated rest breaks and meal periods
Job title
Job type
Experience level
Salary
Not specified
Degree requirement
Location requirements
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