Teams 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.