Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area. Be able to work in a standing position for long periods of time (up to 12 hours).
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