Proven experience in restaurant, retail, or hospitality management, ideally in a multi-unit or fast-casual environment.
Proficiency in business and people management, including scheduling, budgeting, and resource allocation.
Experience recruiting, training, and retaining talent, including performance evaluation and coaching.
Solid grasp of supply chain fundamentals, including ordering, inventory, quality control, and cost management.
Strong financial acumen, including payroll, budgeting, and day-to-day P&L; management.
Must be able to work a minimum of 40–45 hours per week, including some weekends and holidays as business needs dictate.
Must be able to remain in a stationary position for prolonged periods of time.
Must be able to lift or otherwise move 25–40 pounds occasionally.
Must be able to retrieve items from high and low shelving, the fridge/freezer, and under counters.
Must work a minimum of 40 hours a week, including weekends and holidays but expected to work as the business dictates.