Prior experience: Two years experience as a Restaurant Manager with experience in all areas of restaurant operations management and administration.
Necessary minimum knowledge: Knowledge of guest service, food handling and sanitation, and knowledge of the restaurant industry in general.
Necessary minimum certifications or licenses: ServSafe certification and a valid Drivers license.
Necessary minimum skills: Basic computer skills, motivational skills, listening skills, effective coaching, leadership and communication. Results orientation and financial understanding of restaurant operations are also essential.
Necessary minimum education or specialized training: The ability to read, write and perform mathematical calculations typically obtained through the completion of high school.