Requires significant progressive leadership experience in food and beverage operations, food service management, culinary operations, hospitality, dining services, or multi-unit restaurant operations.
Demonstrated experience leading multiple food service concepts or departments simultaneously is required.
Experience overseeing both front-of-house and back-of-house operations , including culinary leaders and operational managers.
Demonstrated experience managing large teams and developing managers, chefs, supervisors, and other leaders.
Strong understanding of food cost, labor management, purchasing, inventory, budgeting, productivity, and P&L; performance.
Strong working knowledge of food safety, sanitation, quality assurance, and large-scale food production standards.
Schedule flexibility is required and may include early mornings, evenings, weekends, holidays, and after-hours leadership support for a 24/7 operation.