SUPERVISOR

Skills & Qualifications • Experience: Minimum of 6 years of experience in a high-volume restaurant or hospitality setting; prior supervisory or team lead experience is highly preferred. • Education: High school diploma or equivalent; a degree or certification in Hospitality or Culinary Arts is a plus. • Certifications: Active food handler or manager food safety certification (e.g., ServSafe) is generally required or preferred. • Leadership Traits: Proven problem-solving capabilities, conflict resolution skills, and the ability to maintain composure under pressure. • Physical Requirements: Ability to stand and walk for extended periods (8+ hours) and lift up to 50 lbs if needed. • Availability: Flexibility to work a rotating schedule including early mornings, late nights, weekends, and holidays