Teams at Blue Plate Restaurant Company, Inc.

Manage cash drawers and change funds, prepare daily bank deposits, run and analyze end-of-day sales and POS reports, access upper-level storage for inventory audits, and maintain accurate record-keeping in a fast-paced, high-volume seasonal environment.

Seasonal fair concession role performing guest service and food-service duties (cashier, runner, prep cook, line cook, dishwasher). Must attend orientation, work minimum four 8-hour shifts weekly during the Minnesota State Fair (Aug 27 Sep 7), accept texts for scheduling, and be punctual.

Lead and develop front-of-house team to deliver passionate hospitality, run shifts, hire and train staff, manage financials (P&L, labor, inventory), implement marketing initiatives, maintain facilities and compliance (ServSafe), and collaborate with culinary leadership to ensure service and food quality.