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The Assistant Manager leads restaurant operations, focusing on profitability, guest service, and people development. They manage inventory, oversee daily activities, handle guest complaints, recruit staff, and ensure operational standards are met. The role emphasizes creating memorable experiences for guests and developing leaders within the team.

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 Restaurant General Manager leads the restaurant operations focusing on profitability and guest experience. Responsibilities include managing finances, driving sales through guest service and team development, recruiting and training staff, ensuring compliance with health and safety standards, and problem-solving guest feedback. The role emphasizes developing leaders and maintaining operational excellence.