They will 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. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. 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. Demonstrate initiative in continually learning about all areas of the restaurant operation that are either demonstrated to you in training or that occur as a result of the day to day running of operation. Be able to work in a standing position for long periods of time (up to 5 hours).Create an account to see the full posting, access our search engine, and more.