Restaurant Manager

The Dining Shift Manager provides hands-on training in various aspects of restaurant operations, in front-of-house (FOH) management, customer service, staffing, inventory control, and financial management. S/he will work closely with experienced managers to learn how to ensure efficient operations, high customer satisfaction, and adherence to Mary Grace Foods, Inc.’s standards.

The Assistant / Restaurant Manager oversees and optimizes the Front and Back of the House Operations of the assigned café. He / She role models and upholds Mary Grace Foods, Inc’s vision, mission and core values and ensures that the customer service model is being executed in the assigned café. He / She manages performance and ensures discipline of team members in the assigned café. He / She ensures that customers are served efficiently with the company’s standard of quality, sanitation and consistency in mind at all times.

Graduate of BS Hotel and Restaurant Management, or equivalent

With proven experience in food and beverage service, preferably in a casual dining restaurant

Physically able to perform duties that may involve lifting, prolonged standing, and working on a shifting schedule.