Proven experience in a supervisory role within the food service or hospitality industry.
Basic understanding of inventory management and cash handling procedures.
Must be able to work evenings and weekends.
Ability to stand for extended periods.
Capability to lift up to 50 lbs for restocking duties.
Must be able to work in a cold environment (freezers) for short periods.
Must be flexible in scheduling, and able to come to work on short notice.