Manager, Restaurant​/Food Service

The Manager's primary purpose is to develop restaurant management and hourly staff to establish our brand locally, build sales and manage profitability, while ensuring employee and guest satisfaction, without compromising the integrity or culture of the concept. The Manager is responsible for the success of the operation within their control. A successful manager will demonstrate the following competencies required to achieve the desired "outcomes" from their contributions to the mission statement:

• Honesty and integrity in all things.
• The ability to attract and develop a quality staff of "A" players.
• Strong work ethic.
• Willingness to listen.
• Professional presentation and verbal skill set.
• Ability to organize and inspire a team towards a common goal.
• Aptitude for food and restaurant execution.
• Positive impact on restaurant finances.
• Critical thinking

• At least two years of full-time restaurant experience
• Passion for fresh food and customer service
• Unfailing work ethic and integrity
• Ability to attract and foster a quality staff and inspire them to greatness
• Professional presentation and demeanor

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