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Conducts and documents a minimum of 6 training sessions with FOH staff per quarter.

Conducts 2 menu quizzes per period (6 per quarter) for service and bartender staff, and documents attendance.

Ensures all existing and new employees have reviewed company policies, SOPs, and the Employee Manual, and have provided signed acknowledgment. (Documentation required.)

Verifies all staff are up to date with required certifications (i.e., ServSafe, TIPS). (Documentation required.)

Ensures all new hire paperwork is complete, employee is fully trained, and passes all required tests prior to being scheduled. (Documentation required.)

Maintains online review averages (Google, TripAdvisor, Yelp) at 4.25 stars or higher.

Keeps food comps for Guest Didn’t Like, Kitchen Error, and Server Error collectively below $1,000 per quarter.

Through the use of beverage menus and sales contests, increases beverage sales percentage to total food sales by 5% compared to the same quarter last year.

Increases overall check average by 5% compared to the same quarter last year.

Maintains beverage cost of goods at or below budgeted parameters.

Maintains food cost at or below budgeted parameters.

Ensures Net Operating Income (NOI) is maintained at or below budgeted parameters (to be implemented in 2026).