Teams at SDCM Restaurant Group

Manage and coordinate food orders between POS, BOH and FOH during high-volume service. Ensure timely, quality-checked plating, communicate menu changes and allergies, prepare and stock service items, assist with table maintenance and guest requests, maintain cleanliness and food-safety practices, and support a positive team environment.

Lead restaurant operations to meet financial goals through budgeting, forecasting, and financial controls; manage purchasing, inventory, and supplier relations; develop and execute marketing and community outreach; monitor food, beverage, and service quality to ensure patron satisfaction; enforce sanitation, health, and security standards; collaborate with leadership and culinary/beverage teams.