The Manager is ultimately responsible for all functions of the restaurant. These functions include opening and closing of the restaurant, guest relations, supervision of staff/staffing levels, and the serving of quality food and beverage.
In the absence of the General Manager, the Manager has the overall responsibility for directing daily operations, ensuring compliance with city, county, state, and federal guidelines, as well as maintaining company standards. This includes but is not limited to product preparation, consistency and delivery of the product, guest relations, cleanliness, team management, financial accountability, and any other duties required or assigned to them. The Manager works collaboratively with the other staff members to share in the guest

Basic Job Tasks
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, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures per restaurant policies and procedures.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
Ensure that all products are received in correct unit count and condition and deliveries are performed per the restaurant's receiving policies and procedures.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
Performs other duties as assigned.