Required to work nights, weekends, and/or holidays.

Must be able to work with and understand financial information and data, and basic arithmetic functions.

Demonstrates professionalism that reflects our brand and company values.

Plans plating of foods in assigned restaurant to maximize visual impact and minimizing waste.

Manage programs and processes to control and reduce loss time injuries.

Development of staff, to include, interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations.

Maintains the highest level of food safety and cleanliness standards, uniform and appearance standards and equipment maintenance. Meets or exceeds company budgeted targets for food cost, labor cost and supply cost.Responsible for recipe adherence, superior execution in a high-volume environment and ensuring guest satisfaction at the highest levels.Passion for delivery high quality products to our guests.Delivers budgeted financial results for all back of house operations. Supervises and manages staffing levels, training and development of all BOH employees to include product procurement, production, assembly and presentation of all food in a safe sanitary work environment.

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