Manages all FOH & BOH employees, with Executive Chef, in accordance with TFK policies and applicable laws to include interviewing, hiring, on-boarding, scheduling, labor costs, training and development of employees; planning assigning and directing work; performance appraisals, rewarding and disciplining employees. Partners with FOH and BOH management team to maximize sales and optimize profits through the management of P&L's, inventory and controllable cash to achieve forecasting and budget results.