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General Manager
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$35,800 a year
- Oversee and assigns unit employees and management to perform all duties in Basic Stations (Order Taker, Fountain & Frozen, Dresser, Fryers, Grill, Food Prep, Expeditor and Drive-Thru) as needed and depending on unit volume, during a shift to ensure the preparation (portion control), temperature, packaging, appearance, presentation, taste and service of all menu items meet operational standards.
- Takes appropriate action to address employee issues and policy violations and immediately reports all employee issues, complaints and policy violations to his/her immediate supervisor or HR Manager.
- Places orders for food, paper and other supplies within cost control procedures.
- ADDITIONAL DUTIES: If necessary, perform all duties in the Basic Stations (Order Taker, Fountain & Frozen, Dresser, Fryers, Grill, Food Prep, Expeditor and Drive-Thru) as needed and depending on unit volume, during a shift to ensure the preparation (portion control), temperature, packaging, appearance, presentation, taste and service of all menu items meet operational standards.
- Minimum of three (3) years of restaurant management experience (QSR preferred).
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