3-5 years of food service, restaurant, or hospitality experience
Experience supervising and developing frontline employees.
Working knowledge of restaurant operations, labor management, payroll, budgeting, inventory, and cost controls.
Strong understanding of food safety, sanitation, workplace safety, and operational compliance.
Ability to work effectively in a fast-paced, high-volume environment.
Must be comfortable living and working in a workforce community environment.
Must have open and flexible availability, including weekends, holidays, and changing business needs within a seven-day operation.