Job Summary Manage daily operations of a restaurant to ensure efficient service, high-quality food, and positive guest experiences. Oversee staff, budgets, inventory, and compliance with health and safety standards. Number of Positions 10 Main Duties Supervise and coordinate kitchen and front-of-house staff, including hiring, training, scheduling, and performance management. Develop staff schedules and labor plans to meet service demands while controlling labor costs. Monitor food quality, port…
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