San Francisco Restaurant Operations Manager

Master Concessionair, LLC; San Francisco (CA); In loco; USD 63.000 - 77.000; Tempo pieno

Vantaggi offerti da questo lavoro

Health insurance

Dental

Vision

Life insurance

LTD

STD

401K

Paid vacation

Sick days

Descrizione del lavoro

Master Concessionair, LLC is seeking an MCA Manager to support the GM in daily operations across restaurants, bars, fast food locations, markets and coffee shops. The role offers great benefits and a salary of $70,304.00 per year plus quarterly bonuses.

Responsibilities include staff hiring, training, performance management, scheduling, and ensuring food quality, sanitation and customer service while controlling labor costs under the GM's guidance.

Competenze

• Associate degree or equivalent in Hospitality, Business or Culinary Arts.
• Minimum 3 years supervisory/assistant manager experience in full-service restaurants.
• Strong communication and leadership abilities.
• Knowledge of safety, sanitation, and food handling practices.
• Ability to manage labor costs and scheduling within budgets.

Mansioni

• Assist the GM in day-to-day restaurant operations across multiple formats.
• Hire, train, and develop staff; document performance and issues.
• Schedule staff weekly and ensure fair distribution of hours.
• Monitor labor costs and maintain budget adherence.
• Ensure consistent guest service and food quality standards.
• Address guest concerns promptly and professionally.
• Maintain health, safety, and sanitation compliance.
• Lead by example and coordinate with GM for smooth operations.

Conoscenze

Supervisory experience

Staff scheduling

Leadership

Communication

Formazione

Associate degree or equivalent in Hospitality

Descrizione del lavoro

Master Concessionair, LLC is seeking an MCA Manager to support the GM in daily operations across restaurants, bars, fast food locations, markets and coffee shops. The role offers great benefits and a salary of $70,304.00 per year plus quarterly bonuses.

Responsibilities include staff hiring, training, performance management, scheduling, and ensuring food quality, sanitation and customer service while controlling labor costs under the GM's guidance.