Significant leadership experience in a high-volume restaurant operation
Proven ability to successfully oversee both Front of House and Back of House operations
Strong understanding of restaurant financials and P&L; management
Demonstrated experience managing labor, food costs, beverage costs, inventory, and controllable expenses
Proven experience recruiting, coaching, managing, and developing restaurant teams
Experience leading and developing other managers
Strong knowledge of food safety, sanitation, and restaurant operational standards
Flexible availability based on the needs of the restaurant, including evenings, weekends, holidays, and special events