SUMMARY OF POSITION: To effectively lead the Restaurant toward the attainment of agreed-upon goals and profits.

RESPONSIBILITIES:

1. Ensure standards constantly check to see if product quality, service, speed and cleanliness standards are met.
2. Insure restaurant is staffed properly and people are properly trained to do their jobs through effective use of training programs.
3. Provide leadership by engendering excitement, enthusiasm, a positive mental attitude and commitment to company objectives.
4. Insure that correct inventory levels are kept and all equipment is maintained in excellent condition through the use of approved vendors.
5. Set an example by maintaining an excellent working knowledge and a high level of proficiency in the performance of all phases of restaurant operations and technology.
6. Supervise in accordance with established performance and operating policies as set out in the Operations Standards Manual.
7. Work with and motivate Team Members to perform up to their highest possible level of ability.

OTHER DUTIES: As assigned by management.