Teams at SDCM Restaurant Group

Manage and coordinate food orders between front-of-house and kitchen in a fast-paced bar. Ensure quality, timing, and presentation of dishes; communicate menu changes and allergies; maintain cleanliness, stock service items, transport food, assist with table service 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.