Jobs at Food People Restaurant Group

Manage daily restaurant operations including staffing, training, SOP implementation, guest service, quality control, and financial oversight to drive sales, profitability, and compliance with health and safety standards.

Lead shift operations as Manager on Duty, support service and bartending, ensure opening/closing procedures, cash handling, health and safety compliance, train staff, maintain FOH presentation, and deliver excellent guest experiences.

Manage restaurant operations including staffing, training, SOP implementation, guest service, quality control, financial monitoring (costs, sales), and continuous operational improvements to ensure a high-quality dining experience.

Manage day-to-day restaurant operations to ensure excellent guest service, food/beverage quality, staffing, training, SOP adherence, cost control, sales growth, and continuous operational improvements. Recruit, coach, and develop team members while enforcing health and safety and financial controls to drive profitability.

Lead shift operations as Manager on Duty: oversee opening/closing, service flow, guest experience, cash handling, staff communication, training support, and compliance with health, safety, and alcohol policies.

Oversee daily restaurant operations including staffing, training, guest service, SOP implementation, food and beverage quality control, financial monitoring, cost analysis, and continuous operational improvements to drive sales and profitability.

Lead daily restaurant operations at TakoSushi, overseeing staffing, training, SOPs, guest service, food quality, inventory and deliveries, cost control, sales monitoring, and continuous operational improvements to drive profitability and service standards.

Lead day-to-day operations at TakoSushi, overseeing staff recruitment, training, scheduling, and performance. Ensure food quality, customer service, health and safety compliance, inventory and supply management, and cost control. Drive sales, analyze financials, implement SOPs, and identify operational improvements to maximize profitability and guest satisfaction.

Lead shift operations as Manager on Duty, support service and bartending, enforce service/cleanliness/safety standards, handle cash and shift reporting, resolve guest issues, train staff, and maintain FOH presentation.

Oversee daily restaurant operations including staffing, training, SOPs, food and service quality, financial controls and cost analysis, guest interaction, safety and continuous operational improvements.

Manage daily restaurant operations including staffing, training, SOP implementation, quality control, guest service, and financial performance. Recruit and coach staff, monitor food and beverage standards, analyze costs and revenue, and drive operational improvements to ensure exceptional dining experiences.