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White Spot managers operate high volume restaurants that are open for breakfast, lunch, and dinner and that generally have a total team of between 50 and 100.
Job Responsibility:
Hiring and training their team members
Creating a positive welcoming environment for their team
Maintaining the highest standards of cleanliness and food safety
Demonstrating a “guest first” approach always
Developing and meeting financial plans
Coordinating in-store promotions
Promoting their restaurant in the local market
Requirements:
Previous supervisory experience
Passion for service and commitment to quality
Conceptual understanding of restaurant operational controls and financial statements
A thorough understanding of Food Safe and WorkSafe requirements
A proven record of training and developing a team
Excellent communication and interpersonal skills
High energy and a winning attitude
Commitment to continuous learning and improvement
What we offer:
Competitive salaries and a comprehensive benefits package
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