We believe the values held by our Company guide our employees to the rewards associated with hard work, discipline, teamwork, honest communication, commitment, success, and motivation to do our best.

We offer "Best Job" - a work/life balance initiative that provides our managers with a 40-hour work week, which is unheard of in the hospitality industry.

Each of our restaurants has three levels of Management:

1. Service Manager - The Service Manager is in charge of crew recruiting and training, shift management, inventory, and crew retention activities. This position is the stepping stone to learning about all restaurant operations.

2. Production Manager - The Production Manager monitors inventory, ordering, food preparation, and also works hand-in-hand with the rest of the team to motivate the restaurant crew.

3. General Manager - The General Manager is responsible for the daily direction of the operations of a single restaurant in keeping with company policies, procedures and budgetary objectives. They direct actions that impact store sales, profits, personnel, and controls. They are accountable for all activities that go on in the restaurant at all times. The accountabilities focus on sales building, profitability, legal compliance, safety, QSC (Quality, Service, and Cleanliness), and crew and management hiring and retention.