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The Restaurant General Manager is responsible for managing the daily operations of a single restaurant, focusing on profitability, guest service, people management, and operations management. They develop leaders, create memorable experiences, manage administration, maintain the facility, and act as a brand champion.

The Restaurant General Manager is responsible for managing the daily operations of a single restaurant, including profitability, guest service, and people management. They are accountable for the restaurant's P&L and analyze sales and labor to increase profitability. The RGM creates memorable experiences for guests and addresses any issues. They also recruit and develop leaders within the restaurant team and ensure compliance with operational standards and regulations.

The Manager-in-Training (MIT) is the operations leader of the restaurant, focused on profitability, Guest service, people development, and operations management.

The Assistant Manager (AM) is responsible for managing the daily operations of a restaurant, including inventory management, cash control procedures, and team management. They work closely with the Restaurant General Manager to ensure profitability and excellent guest service. The AM also plays a key role in creating memorable experiences for guests and developing the skills of shift leaders. This position requires excellent leadership skills and the ability to work evenings, weekends, and holidays.

The Assistant Manager is responsible for profitability, guest service, people development, and operations management. They manage inventory costs, ensure cash control procedures, create memorable experiences for guests, recruit and train employees, and maintain operational standards. A high school diploma or GED is required, along with 1-2 years of previous quick service restaurant experience.

The Assistant Manager is responsible for managing restaurant operations, inventory, and providing exceptional guest service. They also focus on developing leadership skills within the team.

The Assistant Manager is responsible for managing daily operations, ensuring profitability, providing excellent customer service, and developing the team. They oversee inventory, maintain restaurant assets, ensure cash control and security procedures, and create action plans to improve customer metrics. The Assistant Manager also recruits and interviews potential employees, completes orientation for new employees, monitors schedules, and develops leadership skills within the team. This is an entry-level position that requires at least 1-2 years of previous quick service restaurant experience.

The Assistant Manager is responsible for managing the daily operations of a restaurant, including inventory management, cash control, and ensuring excellent customer service. This position requires strong leadership skills and the ability to create a positive culture within the restaurant. The minimum qualification for this role is a high school diploma or GED, and previous quick service restaurant experience is preferred. The Assistant Manager must be available to work evenings, weekends, and holidays.

The Assistant Manager is responsible for managing the daily operations of a restaurant, including inventory management, guest service, and team development.

The Assistant Manager (AM) is the operations leader of the restaurant focused on profitability, Guest service, people development and operations management.

The Assistant Manager is responsible for managing the daily operations of a restaurant, including inventory management, cash control, and customer service. They are also responsible for developing and leading a team of employees.

The Assistant Manager (AM) is responsible for managing the daily operations of a restaurant, including inventory management, customer service, and team development. This entry-level position requires strong leadership skills and an understanding of P&L management. The AM must be available to work evenings, weekends, and holidays.

The Assistant Manager is responsible for managing daily restaurant operations, including inventory management, cash control, and ensuring exceptional guest service. They will also focus on developing leadership skills within the team and creating a positive restaurant culture. This is an entry-level position requiring 1-2 years of previous quick service restaurant experience.

The Assistant Manager (AM) is responsible for managing the daily operations of a restaurant, including inventory management, cash control, and creating a positive guest experience. They also play a key role in recruiting and developing employees.

The Assistant Manager is responsible for managing the daily operations of a restaurant, including inventory control, guest service, and team development. They work closely with the Restaurant General Manager to ensure profitability and maintain brand standards. The ideal candidate has 1-2 years of quick service restaurant experience and demonstrated leadership skills.

The Manager-in-Training (MIT) is responsible for restaurant operations, profitability, guest service, people development, and overall management. They work towards becoming a General Manager while leading the team, creating memorable experiences, and ensuring efficient store operations.

The Assistant Manager is responsible for managing restaurant operations, overseeing inventory, leading the team to provide exceptional guest experiences, and developing staff members. Must have at least 1-2 years of quick service restaurant experience and strong leadership skills. Physical demands include lifting up to 50 pounds and working irregular shifts. High School Diploma or GED required.

The Assistant Manager (AM) is responsible for managing the daily operations of a restaurant, focusing on profitability, guest service, people development, and inventory management. They lead the team in creating memorable guest experiences, recruiting and training employees, and ensuring operational excellence.