Restaurant Team Lead & Operations Supervisor

HMSHost; San Jose (CA); On-site; USD 70,000 - 110,000; Full time

Job summary

HMSHost is seeking a Manager II to assist branch management in executing complex QSR or casual dining operations. The role ensures the restaurant is clean, ready for business, staffed, and operated to high standards.

It involves supervising associates, handling scheduling, and enforcing wellness, safety, and beverage policies. The Manager II reports to the GM or Director of Operations, works rotating shifts, and participates in interviews and hiring decisions for unit staff.

Qualifications

• Requires minimum 4 years of food & beverage, cash handling and customer service experience.
• Requires minimum 2 years supervisory or lead experience in Casual Dine restaurant or production kitchen.
• Must be able to speak, read and comprehend instructions and communicate with customers.

Responsibilities

• Completes opening, daily and closing procedures/checklists in accordance with company policies.
• Assists the GM/AGM in managing day-to-day activities of associates within a defined unit.
• Ensures compliance with all company alcoholic beverage policies and AB procedures.
• Participates in interviewing, hiring input, and advancement decisions to the GM.
• Assigns work tasks, prepares schedules, and ensures shifts are covered.
• Monitors mandated rest breaks and meal periods for all associates.
• Ensures cleanliness and visual appeal of display areas and workspace.
• Ensures equipment is in good working order and handles cash per policies.
• Monitors wellness and safety procedures and reports safety concerns to the GM.
• Understands Health and Safety activities as specified in the Manager’s Guide.

Skills

Food & beverage experience

Cash handling

Customer service

Supervisory experience

Job description

HMSHost is seeking a Manager II to assist branch management in executing complex QSR or casual dining operations. The role ensures the restaurant is clean, ready for business, staffed, and operated to high standards.

It involves supervising associates, handling scheduling, and enforcing wellness, safety, and beverage policies. The Manager II reports to the GM or Director of Operations, works rotating shifts, and participates in interviews and hiring decisions for unit staff.