Lead and manage all restaurant operations to meet company goals for sales, profitability,
and customer satisfaction.
• Supervise, train, and schedule team members to deliver efficient and friendly service.
• Ensure food safety, cleanliness, and compliance with local health codes.
• Monitor inventory, order supplies, and manage waste to control food and labor costs.
• Handle customer concerns and complaints professionally and promptly.
• Maintain operational policies, cash handling procedures, and daily reporting.
• Implement marketing and promotional strategies to increase sales.
• Foster a positive work environment and motivate staff to reach performance targets.
• Conduct regular performance reviews and coach team members for growth and
development.
High school diploma or equivalent required; Associate’s or Bachelor’s degree in Hospitalityor Business preferred.• 2–5 years of experience in food service management, preferably in fast food or quick-servicerestaurants.• Strong leadership, organizational, and communication skills.• Knowledge of food safety standards (e.g., SERV Safe certification preferred).• Ability to work in a fast-paced, high-pressure environment.• Basic proficiency in POS systems and Microsoft Office tools.