200+ seat multi level restaurant, open from 4pm-10pm sun-wed. Open 4pm-2am Thurs-Sat. Closed for offseason, 4 weeks in fall, 4 weeks in spring. Restaurant and late night bar/venue. Operating with 2 seperate kitchens. How many managers should be on a team to run this establishment?
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08-10-2009, 08:33 PM #1
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How many managers should a restaurant have?
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08-10-2009, 08:34 PM #2
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1 general manager, several assistant managers including 1 kitchen manager for each kitchen.
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