• Assists in Guest Recovery
• Can supervise shift alone
• Complete self-evaluations
• Cash Accountability
• Shift huddles
• Develops skills of supervisors and team members
• Forecast sales
• Manages food cost, labor and other controllable costs
• Order products
• Scheduling
• Review and approve food invoices

REQUIREMENTS

• Completion of a college or other program related to hospitality or food and beverage service management is usually required.
• Several years of experience in the food service sector, including supervisory experience, are required.

Forty years ago in New Orleans, Louisiana, a taste sensation was born. What began with one small restaurant and one big idea turned into a craze that swept the nation – and the world.