Roll over the job title to see a job description; some descriptions can be clicked to view a profile.
PRESIDENT/CHIEF EXECUTIVE OFFICER
is accountable for the current and long-range profitable operation and growth of the organization and the general direction of all other affairs of the corporation.
is accountable for the current and long-range profitable operation and growth of the organization and the general direction of all other affairs of the corporation.
OWNER
is legally recognized as an Owner under IRS rules. Generally is responsible for the entire restaurant operation. May be involved in the day-to-day operation of the restaurant.
is legally recognized as an Owner under IRS rules. Generally is responsible for the entire restaurant operation. May be involved in the day-to-day operation of the restaurant.
CHIEF FINANCIAL OFFICER
is accountable for current and long-term effectiveness of all financial functions of the organization, including: accounting, budgetary control, cash receipts and disbursements, payroll, credit and collections, management information systems, financing, banking, investments, risk management, taxes and audit.
is accountable for current and long-term effectiveness of all financial functions of the organization, including: accounting, budgetary control, cash receipts and disbursements, payroll, credit and collections, management information systems, financing, banking, investments, risk management, taxes and audit.
CHIEF OPERATING OFFICER/GENERAL MANAGER
is accountable for the effective management and profitable growth of assigned operating divisions and supports the Chief Executive Officer in the development and realization of overall company objectives. The individual has primary direct-line accountability and is accountable for staff functions.
Click for profile
is accountable for the effective management and profitable growth of assigned operating divisions and supports the Chief Executive Officer in the development and realization of overall company objectives. The individual has primary direct-line accountability and is accountable for staff functions.
Click for profile
DIRECTOR OF OPERATIONS
is the top executive of the company, division or business unit accountable for the processing and output of restaurant goods and services, and the required support functions.
Click for profile
is the top executive of the company, division or business unit accountable for the processing and output of restaurant goods and services, and the required support functions.
Click for profile
TREASURER
directs the treasury function of the company, including financial strategies, banking, investor relations, cash and foreign exchange, risk management and credit.
directs the treasury function of the company, including financial strategies, banking, investor relations, cash and foreign exchange, risk management and credit.
REGIONAL MANAGER
is accountable for the effective management and profitability of assigned restaurant establishments and supports company objectives by coordinating and monitoring such programs as marketing, sales and distribution.
Click for profile
is accountable for the effective management and profitability of assigned restaurant establishments and supports company objectives by coordinating and monitoring such programs as marketing, sales and distribution.
Click for profile
FOOD AND BEVERAGE DIRECTOR
oversees management, budget and operation of the restaurant organization, catering service and kitchen, and maintains liaisons with the sales department to ensure maximum profitability.
oversees management, budget and operation of the restaurant organization, catering service and kitchen, and maintains liaisons with the sales department to ensure maximum profitability.
DIRECTOR OF PURCHASING
is accountable for the establishment and implementation of programs and policies for the purchase and distribution of food and beverages, equipment and other supplies.
Click for profile
is accountable for the establishment and implementation of programs and policies for the purchase and distribution of food and beverages, equipment and other supplies.
Click for profile
EXECUTIVE CHEF
is responsible for all kitchens in a restaurant establishment or chain operation. Duties include menu planning, portion control, quality standards and training of employees.
Click for profile
is responsible for all kitchens in a restaurant establishment or chain operation. Duties include menu planning, portion control, quality standards and training of employees.
Click for profile
CONTROLLER
is accountable for the implementation and adherence to company financial guidelines and controls as well as being involved in the day-to-day financial operations of the organization.
is accountable for the implementation and adherence to company financial guidelines and controls as well as being involved in the day-to-day financial operations of the organization.
DISTRICT MANAGER
is accountable for the effective management and profitability of assigned restaurant establishments and supports company objectives by coordinating and monitoring such programs as marketing, sales and distribution.
is accountable for the effective management and profitability of assigned restaurant establishments and supports company objectives by coordinating and monitoring such programs as marketing, sales and distribution.
DIRECTOR OF TRAINING
is accountable for the development, implementation and administration of the company's training programs. This can include both management and line worker training.
Click for profile
is accountable for the development, implementation and administration of the company's training programs. This can include both management and line worker training.
Click for profile
UNIT MANAGER
is responsible for the overall operation of a single restaurant establishment. This includes accounting for daily receipts, ordering food items, hiring and training personnel and customer service.
is responsible for the overall operation of a single restaurant establishment. This includes accounting for daily receipts, ordering food items, hiring and training personnel and customer service.
CHEF
is responsible for the kitchen operation in a restaurant establishment or chain operation. Duties include menu planning, portion control, quality standards and training of employees.
is responsible for the kitchen operation in a restaurant establishment or chain operation. Duties include menu planning, portion control, quality standards and training of employees.
CATERING MANAGER
is responsible for all catered functions from origination to execution, including delegation and arranging for all special items. Works closely with sales personnel to generate new business.
Click for profile
is responsible for all catered functions from origination to execution, including delegation and arranging for all special items. Works closely with sales personnel to generate new business.
Click for profile
SOUS CHEF
is responsible for assisting the Chef in the kitchen operation in a restaurant establishment or chain operation. Duties include menu planning, portion control, quality standards and training of employees.
Click for profile
is responsible for assisting the Chef in the kitchen operation in a restaurant establishment or chain operation. Duties include menu planning, portion control, quality standards and training of employees.
Click for profile
KITCHEN MANAGER
is responsible for the operation of a kitchen. Responsibilities may include hiring, training and scheduling personnel, maintaining and complying with government safety standards and ensuring that quality and performance standards are met.
is responsible for the operation of a kitchen. Responsibilities may include hiring, training and scheduling personnel, maintaining and complying with government safety standards and ensuring that quality and performance standards are met.
BANQUET MANAGER
is responsible for all banquet functions from origination to execution, including delegation and arranging for all special items. Works closely with sales personnel to generate new business.
is responsible for all banquet functions from origination to execution, including delegation and arranging for all special items. Works closely with sales personnel to generate new business.
PASTRY CHEF
is responsible for pastry production in a restaurant organization. Ensures quality standards in conjunction with the Executive Chef. May be responsible for bakery goods, centerpieces and other decorative items.
is responsible for pastry production in a restaurant organization. Ensures quality standards in conjunction with the Executive Chef. May be responsible for bakery goods, centerpieces and other decorative items.
ASSISTANT UNIT MANAGER
assists Unit Manager in the operation of a single restaurant establishment. May be responsible for specific tasks and may act as manager in the absence of the Unit Manager.
assists Unit Manager in the operation of a single restaurant establishment. May be responsible for specific tasks and may act as manager in the absence of the Unit Manager.
MANAGER TRAINEE
is an employee that is in a formal management training program designed to qualify the employee to operate a restaurant establishment.
is an employee that is in a formal management training program designed to qualify the employee to operate a restaurant establishment.
