Manager-Front of House

This role is focused on providing a positive guest experience at a restaurant by overseeing front-of-house operations. Key responsibilities include team member management, hygiene maintenance, compliance, and ensuring the restaurant's image. The position emphasizes a strong work ethic and a willingness to work various shifts.

Requirements

• At least two years of high-volume restaurant supervision experience
• Work 50-55 hours per week
• Stable and progressive work history
• Strong interpersonal and conflict resolution skills
• Must have exceptional hygiene and grooming habits
• Food Handler Certification required

Benefits

• Health, vision, dental, and life insurance
• Paid vacation and sick time
• Monthly meal allowance for restaurants
• Extensive training program