| Job Title | Low range | Mid range | Hi range |
|---|---|---|---|
| Restaurant Greeter | $15,394 | $17,288 | $20,509 |
| Line Cook | $20,075 | $23,070 | $26,267 |
| Assistant Restaurant Manager | $31,660 | $37,926 | $44,877 |
| Restaurant Manager | $38,351 | $47,515 | $56,223 |
| Regional Restaurant Manager | $65,479 | $81,835 | $95,736 |
Responsible for greeting customers in a friendly manner and escorting guests to tables. Monitors guests needs and the workflow of the restaurant and seats customers accordingly. Opens and closes sections with the increase or decrease in the volume of guests. Updates the reservation book and takes advance reservations. May require a high school diploma or its equivalent and 0-2 years of related experience. Familiar with standard concepts, practices, and procedures within a particular field. Relies on experience and judgment to plan and accomplish goals. Performs a variety of tasks. Works under general supervision. A certain degree of creativity and latitude is required. Typically reports to a supervisor or manager.
Follows a menu to prepare and cook meats, fish, poultry, gravies, cereals, soups, vegetables and other foods according to proper preparations methods. May require a high school diploma or its equivalent and at least 4 years of experience in the field or in a related area. Familiar with a variety of the fields concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of complicated tasks. May lead and direct the work of others. A wide degree of creativity and latitude is expected. Typically reports to a Sous Chef or Executive Chef.
Assists the manager in the overall operations of the restaurant. Recruits and trains restaurant employees. Assists in inventory control and budgeting. Ensures that regulatory guidelines of the food services industry is being followed by all employees. Requires a high school diploma or its equivalent and 2-4 years of related experience. Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and directs the work of others. A degree of creativity and latitude is expected. Typically reports to a Restaurant Manager.
Responsible for overall operations of the restaurant, which may include overseeing the staff, monitoring inventory, purchasing equipment and supplies, and ensuring quality customer service and compliance with all food and beverage regulations. Trains, hires, and schedules other employees. Requires a high school diploma or its equivalent and 4-6 years of related experience. Familiar with a variety of the field's concepts, practices, and procedures. Relies on extensive experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and directs the work of others. A wide degree of creativity and latitude is expected. Typically reports to top management.
Responsible for overall operations of a group of restaurants in an assigned geographic region. Recruits and trains managers for each facility within the region. Designs high volume sales plans for individual units. Requires a bachelor's degree in area of specialty and at least 7 years of experience in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Relies on extensive experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and directs the work of others. A wide degree of creativity and latitude is expected. Typically reports to top management.