Jobs at Ambrosia QSR

Oversee all restaurant operations, including guest service, staffing, training, food safety, scheduling, inventory, cash handling, vendor relationships, equipment upkeep, marketing execution, and profitability. The General Manager leads managers and team members, ensures compliance with company policies and regulations, coaches employees, manages labor and controllable costs, and delivers consistent service and operational standards.

Oversee daily restaurant operations, guest service, food safety, staffing, training, scheduling, inventory, cash handling, equipment, vendor relationships, and profitability. Lead and develop managers and team members, enforce company policies, implement marketing plans, maintain operational standards, and ensure compliance with safety and financial procedures. The role requires hands-on leadership, open availability, customer interaction, and active participation during peak restaurant hours.

Oversee all Burger King restaurant operations, including guest service, food safety, staffing, training, scheduling, inventory, cash handling, equipment maintenance, marketing execution, and profitability. Lead and develop managers and team members, enforce company and legal policies, resolve guest and employee issues, maintain operational standards, and achieve sales and performance targets. The role requires open availability, hands-on leadership, and at least two years of food or retail management experience.

Oversee daily restaurant operations, guest service, food safety, staffing, training, scheduling, inventory, cash handling, equipment maintenance, marketing execution, and profitability. Lead and develop restaurant managers and team members while ensuring compliance with company policies, health regulations, service standards, and financial controls. The role requires hands-on leadership, open availability, and frequent customer and employee interaction in a fast-paced restaurant environment.

Oversee daily Burger King restaurant operations, including guest service, food safety, staffing, training, scheduling, inventory, cash handling, vendor coordination, equipment upkeep, marketing execution, and profitability. The General Manager recruits and develops employees, enforces company policies, maintains compliance, resolves guest and staff issues, and leads hands-on service during peak periods.

Oversee daily restaurant operations, guest service, food safety, staffing, training, scheduling, inventory, cash handling, vendor relationships, equipment maintenance, marketing execution, and profitability. The General Manager leads and develops employees, ensures compliance with company and regulatory standards, manages labor and controllable costs, resolves guest and team issues, and maintains a safe, welcoming restaurant environment. The role requires hands-on leadership and flexible availability, including nights, weekends, and holidays.

Oversee daily restaurant operations, guest service, food safety, staffing, training, scheduling, inventory, cash handling, equipment maintenance, vendor relationships, marketing execution, and profitability. Lead and develop restaurant managers and team members while ensuring compliance with company policies, labor regulations, safety standards, and operational targets. The role requires hands-on leadership, open availability, and active involvement during peak periods.

Oversee daily restaurant operations, guest service, food safety, staffing, scheduling, training, inventory, cash handling, equipment upkeep, vendor relationships, and profitability. The General Manager recruits and develops employees, enforces company policies, manages labor and expenses, implements promotions, ensures operational compliance, and maintains a safe, welcoming dining environment. The role requires hands-on leadership, open availability, and frequent interaction with guests and staff.

Oversees daily restaurant operations, guest service, staffing, training, food safety, scheduling, inventory, cash handling, equipment maintenance, compliance, and profitability. Leads and develops restaurant employees, implements marketing promotions, manages vendor relationships, and ensures operational and financial standards are consistently met. Requires flexible availability, hands-on leadership, and active participation during peak service periods.

Oversee all Burger King restaurant operations, including guest service, staffing, training, scheduling, food safety, quality control, inventory, cash handling, equipment upkeep, vendor relationships, marketing execution, and profitability. The General Manager leads and develops employees, ensures policy and regulatory compliance, manages labor and operating costs, addresses guest concerns, and maintains a safe, welcoming restaurant environment. Flexible availability for nights, weekends, and holidays is required.

The Assistant Manager at Ambrosia QSR is responsible for supporting restaurant operations, training team members, ensuring guest satisfaction, managing food safety compliance, and overseeing financial aspects to maximize profitability.

The Assistant Manager supports restaurant operations, trains staff, ensures safety compliance, manages inventory, and enhances guest experiences in a fast-paced environment.

The Assistant Manager supports restaurant operations by training staff, ensuring guest satisfaction, overseeing compliance with regulations, managing inventory, and enforcing safety standards.

The Assistant Manager supports restaurant operations, recruits and trains staff, ensures compliance with safety regulations, manages inventory, and provides exceptional customer service.

The Assistant Manager supports restaurant operations, trains staff, ensures guest satisfaction, and maintains compliance with regulations while overseeing profitability and food safety standards.

The Assistant Manager supports restaurant operations, trains team members, ensures customer satisfaction, and manages safety and compliance standards.

The Assistant Manager supports restaurant operations, manages team recruitment, training, and guest services, and ensures compliance with regulations and safety standards while striving for profitability.

The Assistant Manager oversees restaurant operations, recruits and trains staff, ensures guest satisfaction, and manages compliance with health and safety regulations.

The General Manager oversees restaurant operations, ensuring guest service, employee engagement, and profitability while maintaining food safety and quality standards.

The General Manager oversees all operations at the restaurant including customer service, employee training, safety protocols, and profitability. This role requires leadership, open availability, and accountability to ensure performance targets are met while providing exceptional guest experiences.