The manager is responsible for leading department-level restaurant operations; models and demonstrates leadership that is grounded in the Core Values. Successful performance is measured by consistent delivery of balanced results through our systems, methods and procedures from the perspective of all our stakeholders. This leads to sustained growth in sales and profits achieved through personal, people, business and results leadership.
Managers work a variation of shifts including opens (8am-5 or 6pm) Mids (10am through dinner volume) and closes (3-close). Restaurant closes at 10pm Sun-Thur and 11pm Fri-Sat. Managers usually get out anywhere from 1-2 hours after the restaurant closes.
Managers typically work 45-55 hours per week depending on which shifts they are scheduled, shift volume, staffing levels and manger competency.
It’s a 5 day work week under most circumstances and managers work 1-2 of each opens, mids and closes.