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