Takes the management leader position by defining responsibilities, authority, direction and goals. Understands how to implement all policies, procedures, standards, specifications and training programs. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Ensure that all foods and products are consistently prepared and served according to the restaurant recipes, portioning, cooking and serving standards. Also introducing training new food and beverage items. Company shift objectives in sales, service, quality, appearance, facility, sanitation and cleanliness are achieved through training of team members and creating a positive and productive working environment. Defined labor cost systems and procedures are used enabling the management team to achieve labor cost objectives. Defined food, beverage and operating expense systems enable the management team to achieve cost objectives. Managers, Kitchen Managers and Team Members receive training that enables them to meet their job descriptions.