Runs the entire restaurant, focusing on profitability, people and operations by handling daily shifts, managing staff (hiring, training, scheduling), controlling inventory, ensuring food safety & cleanliness (QSC), driving sales, managing budgets, and delivering excellent customer service, often overseeing key systems like Training or Inventory.
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Check equipment and operating systems and correct wherever necessary.
Recognize and correct potential equipment failure or unsafe conditions and communicate with the Food Quality Manager.
Perform preventive maintenance and calibration per defined interval/schedule for all equipment: Grill, Fryer, Heat Treat Machine, McCafe machine, Ice Machine, Beverage Touch Tower, etc.
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