Supervises restaurant operations and personnel, schedules employees, and fills-in where necessary. May require a high school diploma or its equivalent and 2-4 years of experience in the field or in a related area. 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 certain degree of creativity and latitude is expected. Typically reports to a manager.
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