Teams at Morrissey Hospitality

Maintains cleanliness and organization across kitchen, dish room, catering, warehouse, storage, and concession areas. Leads dish staff, supports catering setup and breakdown, receives and verifies food and beverage deliveries, manages inventory and FIFO storage, processes invoices in food costing software, handles requisitions, removes waste, and performs deep cleaning. Requires availability for nights and weekends, physical mobility, communication skills, and occasional lifting of up to 50 pounds.

Directs restaurant, food-and-beverage outlet, banquet, and catering operations. Responsibilities include strategic planning, scheduling, payroll, budgeting, menu development, hiring and training, purchasing, POS administration, cash and alcohol-control compliance, and facility and equipment oversight. The role supports exceptional guest experiences while managing financial performance, staffing, safety, sanitation, and operational standards.