Title:  MANAGER
Reports to: Owner/General Manager
Summary of Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve
stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality,
cleanliness and sanitation.
Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.


• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.


• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.


• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.


• Control cash and other receip...