Responsible for the overall operation, administration, and performance of day-to-day restaurant operations, including cash reporting and payroll, while regularly performing the same or similar duties as frontline staff (e.g., cooking, cleaning, and operating the cash register) in support of business needs. Regularly performs hands-on duties including cooking, food preparation, cleaning, restocking, and operating the cash register/point-of-sale system; works alongside staff to meet service demands. Supervises daily shift operations across front- and back-of-house functions. Organizes schedules and daily staff deployment; monitors workflow and verifies completion of assigned duties. Works alongside, schedules, and supervises full-time and student employees, including hiring, training, coaching, disciplining, and conducting performance evaluations. Assesses performance and applies positive discipline and retraining as needed to address performance, conduct, or attendance issues. Supports employee development and ensures alignment with OU Food Services expectations. Provides information, clarifies policies and procedures, facilitates service delivery, and resolves problems for employees and customers to ensure a positive dining experience.
