The manager plans, organizes, directs and controls the day-to-day operations in order to maintain a restaurant that meets Bâton Rouge standards, ensures the satisfaction of our customers and creates a positive work environment for employees.
A high school diploma may be required. This type of employment requires 3 to 5 years of experience as team leader in a dining room or kitchen or a management position in retail. The ability to quickly grasp complex situations, an understanding of operations, attention to detail, a facility with numbers, the ability to think critically and make decisions and an openness to change are required. Bilingualism, interpersonal skills, collaboration, leadership, verbal and written communication skills are also required.
The work schedule is generally preset, overtime is common. Frequently works nights, weekends and statutory holidays. Works in the office and in various positions at peak hours as required.