Assists in the management of a large, high volume, Name Brand Casual Dining (NBCD) franchise restaurant. Assists in the oversight of all restaurant systems and is responsible for purchasing, receiving, preparation, and presentation of all products in a timely manner and according to established recipes and procedures. Ensures consistency in food and service to increase sales. Maintains budgeted food and service labor costs and proper inventories. Formulates instructions and gives direction necessary to operate a fluid, and efficient food production operation. Ensures proper handling, maintenance and storage of all items. As a second level supervisor, reviews the actions of subordinate supervisors and employees. Conducts management review of patron food production programs to identify problems and initiate appropriate corrective measures. Evaluates the success of programs in terms of profitability, customer satisfaction and mission accomplishment. Monitors the procurement of all supplies and equipment for the activity.
45000.0 - 60000.0