1.      Assisting in the development and management of all FOH and kitchen staff including managers of all departments.  All staff and managers will be developed based upon Sauced standards and systems that are in place with more to come.

2.      Opening and closing restaurant shifts throughout the year including holidays as determined by our owner and CEO.

3.      Supervising FOH employees for your scheduled shifts including documenting employee issues, disciplining employees, shift highlights, cash balancing, identifying problems.

4.      Assisting in the writing of timely and accurate sales and labor forecast for the restaurant with communication to our owner and CEO.   

5.      Implementing sales building techniques with servers, hosts and bartenders to drive top line performance.

6.      Filling in wherever needed in the restaurant when there is an absence by one of your employees.

7.      Implementing and maintaining proper food/beverage handling processes in relationship to the health and safety of employees and customers.  Follow all systems and checklists in place to ensure proper food safety and quality.

8.      Developing yourself, other managers and staff on Sauced standards in service, food quality, and sanitation.

9.      Open communication with Human Resources with any staff members or managers that could result in a financial loss for the company.

10.    Hiring and maintaining staff according to set pars for the Sacramento location while developing the management team on how to identify quality staff. 

11.    Adhering to and successfully managing budgets for selected parts of the P&L that you are in control of.  The items of the P&L that you will be managing are: Labor, COG, Sales and Profit.  Any additional items will be delegated by your General Manager.