Job Description

Qualifications

  • Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
  • Experience: Minimum of 4 years of experience in restaurant operations, with at least 3 years in a multi-unit management or area-level role in the casual dining restaurant sector; Proven track record in driving operational excellence and profitability.
  • Skills & Competencies: Strong leadership and people management skills; Excellent communication and interpersonal abilities; Analytical and financial acumen for interpreting reports and budgets; Ability to coach and motivate teams to achieve performance goals; Strong understanding of F&B trends, customer service, and brand positioning; Proficient in MS Office and restaurant management systems (POS, inventory, etc.).

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