Assists the manager in the overall operations of the restaurant. Recruits and trains restaurant employees. Assists in inventory control and budgeting. Ensures that regulatory guidelines of the food services industry is being followed by all employees. Requires a high school diploma or its equivalent and 2-4 years of related experience. Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and directs the work of others. A degree of creativity and latitude is expected. Typically reports to a Restaurant Manager.
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