3+ years of restaurant management experience, with at least 1 year as a General Manager or Assistant General Manager
Proven track record of managing food and labor costs and understanding a P&L;
Experience hiring, training, and scheduling hourly teams
ServSafe Manager certification required, or ability to obtain within 30 days of hire
Comfortable with POS systems, scheduling software, and basic spreadsheets
Reliable transportation
Must be available to work nights, weekends, and holidays, including the busy holiday shopping season
Ability to stand and walk for extended periods, work in a fast-paced kitchen environment, and lift up to 50 lbs