COMPETENCIES/SKILLS/EDUCATION/EXPERIENCE NEEDED
• Associates Degree required
• Bachelor Degree preferred
• Servsafe Certification is a plus
• Leadership experience of 10 team size; shows servant leadership characteristics
• Self-Starter; ability to achieve results independently and with a team
• Possesses a growth mindset
• Flexible; ability to lead a team but jump in when needed
• Dependable; be a leader your team can count on
• Strong communication skills; possesses high emotional intelligence
• Has a proven track record of training and development
• Energized; has the drive and stamina for fast-paced environment
• Values personal and professional growth alongside a team; teamwork mentality
• Acts with humility; possesses a willingness and desire to serve
• Ability to keep composed under pressure and be flexible
DAY IN THE LIFE/SCHEDULE
• Monday - Saturday availability | 40-55 hours/week | Sundays off
• Anticipated schedule: Based on the needs of the business; mixture of opens, closes, and mid shifts; Saturday availability
• Time Expectations: For training, this leader will undergo 2-4 weeks of learning the operation and training FOH/BOH. This role will be developed through hands-on training with the Operator, along with others on the leadership team. By 90 days into the role, this person should be confident in their role and acting as a Director. Based on this leader’s skill set, certain responsibilities will be added as they become more comfortable with the operations. 30% of their time during the week will be spent doing administrative tasks. Long-term, this leader could move into a multi-unit Executive Restaurant Director role or pursue being an Owner/Operator themselves.
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