Must be 18 years of age or older.
Requires at least 1 year of experience in food service, food and beverage, hospitality, restaurant operations, dining services, or a related environment.
Requires previous leadership, supervisory, or management experience in a food service or hospitality operation.
Working knowledge of food safety, sanitation, labor management, inventory, and daily food service operations.
Ability to stand for extended periods and occasionally lift, carry, push, or pull up to 50 pounds.
Schedule flexibility is required and may include early mornings, evenings, weekends, and holidays based on business needs.