Minimum two years previous management experience in a full service establishment based on management's discretion.
Knowledgeable in both back-of-house and front-of-house operations.
Proficient use of all restaurant equipment including but not limited to such tools as: calculators, cash registers, computers, ovens, smokers, knives, etc.
High School diploma or equivalency as determined by management.
Food Service Manager Certificate and completion of M.I.T. Program.
Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.