Director

• Act as intermediary for location’s Senior/Director of Operations
• Ensure restaurants are clean, staffed, open for business, and operating to high standards
• Responsible for staffing and deploying managers
• Interview candidates for key jobs and make personnel decisions
• Read and understand financial and operational data and reports
• Engage with Ops Controller on financial decisions
• Ensure product availability and working equipment
• Train and assess skill levels of restaurant associates
• Conduct marketing programs and maintain brand standards

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