Teams at Link Restaurant Group

Manages daily front-of-house restaurant operations under the General Manager, ensuring high standards for food, beverage, service, safety, sanitation, and guest satisfaction. Responsibilities include staffing, training, scheduling, service evaluation, guest relations, inventory support, cost and maintenance assistance, and employee development. The role requires strong hospitality, communication, organization, problem-solving, delegation, and conflict-management skills, along with at least one year of casual or fine-dining experience preferred.

Manages front-of-house restaurant operations under the General Manager, ensuring high standards for food, beverage, service, safety, sanitation, and guest experience. Responsibilities include supervising, scheduling, training, and developing staff; handling guest feedback; conducting service audits; assisting with inventory and costs; and maintaining operational consistency.

Manages daily front-of-house restaurant operations under the General Manager, ensuring high standards for food, beverage, service, safety, sanitation, and guest experience. Responsibilities include supervising, scheduling, training, and developing staff; handling guest feedback; conducting service audits; assisting with inventory and cost controls; and maintaining operational consistency.