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The Assistant Manager oversees restaurant operations, focusing on profitability, guest service, and people development. Responsibilities include managing inventory, addressing guest complaints, training staff, ensuring operational standards, and creating a positive work culture.

The Manager-in-Training is responsible for the daily operations of a restaurant, focusing on profitability, guest service, and people management. This role involves managing inventory, recruiting staff, ensuring operational standards, and creating a positive work culture. The goal is to develop the MIT into a future General Manager within a year.

The Restaurant General Manager leads the daily operations, focusing on profitability and guest experiences. Responsibilities include managing P&L, guest interactions, team development, compliance with safety standards, and community engagement. This role requires inspiring leadership and effective people management to exceed guest expectations and uphold brand standards.