Skills & Qualifications
Experience:
Minimum of
6 years of experience
in a high-volume restaurant or hospitality setting; prior supervisory or team lead experience is highly preferred.
Education:
High school diploma or equivalent; a degree or certification in Hospitality or Culinary Arts is a plus.
Certifications:
Active food handler or manager food safety certification (e.g., ServSafe) is generally required or preferred.
Leadership Traits:
Proven problem-solving capabilities, conflict resolution skills, and the ability to maintain composure under pressure.
Physical Requirements:
Ability to stand and walk for extended periods (8+ hours) and lift up to
50 lbs
if needed.
Availability:
Flexibility to work a rotating schedule including early mornings, late nights, weekends, and holidays