Responsibilities

• Operational Rotation: Systematically rotate through all Houses (Back of House/Kitchen and Front of House/Dining Room) to master food prep standards, service flow, and guest interaction.
• Floor Leadership: Transition from observing to actively supervising shifts, ensuring optimal table turns, staff positioning, and food quality during peak hours.
• Business Growth Projects: Participate in localized marketing initiatives or seasonal menu rollouts to understand how corporate strategy translates to a plate.
• Performance Metrics (P&L): Help track and analyze Key Performance Indicators (KPIs) such as Cost of Goods Sold (COGS), labor percentages, and waste management.
• Compliance & Safety: Maintain rigorous documentation for health inspections, safety protocols (HACCP), and alcohol service compliance.
• Talent Development: Support the HR lifecycle by assisting in interviewing, onboarding, and training new hourly team m...