At the direction of the General Manager, oversee the day-to-day activities of the restaurant. Assists the General Manager with developing and implementing plans to ensure the long-term success of the restaurant.  Maintains optimal execution of daily operations. Responsible for leadership of PAR hourly staff. Provides and promotes elevated customer service.

Ensures proper implementation of all operational policies and procedures. Guarantees consistency of delivering fresh, high quality food that has been prepared in a proper manner. Ensures high standards of quality control, sanitation, health, and safety as established by industry standards and laws. Arranges to have equipment repaired or maintained. Accurately estimates quantity and ensures preparation of food and beverage necessary to meet daily demands while minimizing waste. Ensures optimal operation of the restaurant during scheduled shifts. Schedules staff work hours and ensures that peak dining hours are optimally covered. Maintains appropriate records and reporting as required by Corporate Office.

Maintains a diverse and motivated PAR hourly staff that will achieve and maintain high standards of operation and exceptional guest experiences. Retains top talent and promotes a positive environment by developing restaurant employees through ongoing training, modeling, and providing outstanding leadership. Responsible for every aspect of the hiring process for all employees. Completes and maintains performance reviews and other required personnel records.

Achieves and maintains a high level of customer service and ensures customer issues are quickly and efficiently resolved. Dedicated to providing the best possible experiences for our guests. Takes responsibility for upholding Cracker Barrel Old Country Store customer satisfaction reputation.

High school diploma and 2 years restaurant operations experience; or equivalent combination of education and experience. College classes or degree in Business, Hospitality, or related field preferred but not required.

In-depth knowledge of restaurant operations.

Basic knowledge of accounting practices, principles, and profit and loss factors.

Excellent social intelligence and interpersonal skills.

Supervisory skills.

Excellent communication skills.

Excellent team-building skills.