2+ years of restaurant management experience
Experience creating team schedules, supporting staffing needs, and adjusting plans based on business volume.
Demonstrated experience training, coaching, and developing team members in service standards, safety requirements, and operational procedures.
Comfort using restaurant and business technology, including POS systems such as MICROS/Symphony, reservation platforms such as OpenTable, menu platforms, Microsoft Outlook, Excel, and Word.
Working knowledge of cost controls, inventory, cash handling, service quality, and food and beverage operations.
Ability to lift and carry items up to 50 pounds as part of regular restaurant operations.
High School Diploma/GED or equivalent experience considered
Tips and SERV Safe Certified required
