Teams at Link Restaurant Group

Manages daily restaurant operations under the General Manager, ensuring consistent food, beverage, and service standards. Responsibilities include guest engagement, service quality audits, staff scheduling, hiring, training, development, inventory support, cost control, sanitation, safety, and handling guest feedback. The role requires strong hospitality, communication, organizational, leadership, problem-solving, and wine knowledge skills, along with the ability to work on-site and remain active for extended periods.

Prepares and shucks oysters, sets up and operates kitchen stations, executes recipes, completes mise en place, maintains equipment and station cleanliness, supports deep cleaning, follows food and kitchen safety practices, and collaborates with back-of-house staff. The role requires basic knife skills, sanitation and food safety knowledge, and the ability to stand, bend, move, and lift up to 50 pounds during extended shifts.