Manager

This role oversees and coordinates the planning, organizing, training, and leadership necessary to achieve objectives in sales, costs, employee retention, guest service, and food quality. The position ensures that all guests receive responsive and courteous service while maintaining consistent food preparation and serving standards. It involves controlling cash handling, scheduling labor, and ensuring compliance with health, safety, and labor regulations. The manager is also responsible for staff development, equipment maintenance, and providing administrative support to the General Manager.