As the Manager on Duty ensure compliance with established food standards, food quality, preparation and production by adhering to corporate food handling procedures and policies.

• Trains and counsel restaurant hourly team members who work primarily on their shifts or whose initial training will be on their shifts.
• Provide coaching of restaurant hourly team members during their shift when necessary.
• Ensures compliance with all personnel records, restaurant team member schedules and reports.
• Prepares and maintains administrative and financial records as directed by Restaurant Management.
• Assists Restaurant Management in the daily operation of the restaurant within the budget.
• Ensures that during their entire shift, specials, promotions, and marketing plans are presented according to company procedures.
• Ensures that hours of operation for the restaurant are maintained during their shift.
• Ensures that during their shift compliance with established safety and sanitation procedures and all Federal, State, and local regulations (child labor laws, wage and hour, OSHA, liquor laws, etc.) are met.
• Supervises all Restaurant Team Member personnel on their shift.