Shannon Biles

Control the daily operations by scheduling, ordering, and developing the restaurant team members. Control profit and loss by maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions. Interviewing and hiring team members, conducting performance appraisals, taking disciplinary action, motivating, and training team members. Ensure the restaurant complies with the preventative maintenance program about facility, equipment, and grounds maintenance.

Lead crew members and direct all daily operations of the restaurant. Supervise and train employees, open and close the store, ensure all food preparation is complete, and manage employee breaks and shift changes.
Financial and inventory management. Ensure all health and safety codes are followed in the restaurant.

Runner/frontline coordinator, order taker, grill operator, sandwich maker, fry station, and cashier. Maintain friendly, fast, and accurate service, ensure an excellent customer experience, and ensure all products are consistent with company standards. Ensure the restaurant is clean, neat, and accessible to customers.
Work as a team player to support co-workers.