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The starting pay for this position is between $18.50-$24 per hour depending on experience and availability! BENEFITS: DRG Cares Grant Program - Grants to assist employees with life challenges and financial assistance DRG Savings Marketplace - Exclusive access to discounts for DRG employees Employee Assistance Program - Counseling services, legal support, travel assistance, etc. Live Mas Scholarship Program Employee Referral Program Education Benefits - GED reimbursement, free second language education, etc. DailyPay - Program that allows you to get your paychecks daily and much more! DRG is looking for a Dynamic and Experienced Leader who wants to work for a fast growing company, with tons of opportunity for growth! A General Manager is a leader who is able to build a team and develop existing team of top performers by training and developing skills, providing clear, consistent direction, and recognizing individual and team contributions. A GM oversees recruiting, training, management, P&L, and overall operations of the restaurant to ensure excellent customer service, high quality foods, people development, food safety, store cleanliness, and maximum profitability. A GM also oversees communication, acts as a liaison with other leadership, and facilitates a focus on company's culture and values. Diversified Restaurant Group is a people first company! We pride ourselves on being a large company with a small company feel. Every person that works here is part of the DRG Family! What started as a 30-unit Taco Bell business in 2012, has since grown into a 240+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California, Kansas, Missouri, and Nevada along with Arby's restaurants in Alaska, California, and Nevada. We have more than 6,000 team members and continue to grow every day! Our CORE Values are simple: Respect Integrity Passion Accountability Commitment Teamwork What will YOU do? Identifying a team with high potential and developing them into leaders. Achieving and maintaining world class operations which includes a successful and well-developed crew and staff, pristine restaurants that serve excellent food, and strong financials. Maintaining and driving high standards and expectations around food quality, customer service, food safety, and store cleanliness by empowering teams in every restaurant he/she is responsible for. Having a clear understanding of and the ability to perform every job in the restaurant. Being held accountable for all aspects of their restaurants' performance and serving as ultimate decision-maker for their restaurants. Engaging in clear, consistent communications with field leadership and restaurant staff on a frequent basis. Demonstrating respect for individual team members and showing appreciation for their efforts and contributions. Building an effective team through training and development; and supplying meaningful and timely performance feedback. Ensuring the compliance of company policies and procedures. Maintaining consistent strong financial results. Are you Qualified? Must be 18 years or older. Education: High School Diploma. Experience: Two-years Restaurant experience required with proven lead experience on all shifts. Must have the ability to read, speak, comprehend, and write in English. Must maintain current Health Card according to state or local requirements. Must have reliable transportation. Must pass Criminal Background Check including MVR. Must be able to pass SERV Safe Certification Course and Exam. This position has an expected 50-hour work week. This position requires open availability (Open availability may be nights, weekends, holidays, varies depending on the needs of the business). DISCLAIMER: You are applying to Diversified Restaurant Group, a franchisee of Taco Bell and Arby's Corp. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

The starting pay for this position is between $19.50 - $24.50 per hour depending on experience and availability! BENEFITS: • DRG Cares Grant Program - Grants to assist employees with life challenges and financial assistance • DRG Savings Marketplace- Exclusive access to discounts for DRG employees • Employee Assistance Program - Counseling services, legal support, travel assistance, etc. • Live Mas Scholarship Program • Employee Referral Program • Education Benefits - GED reimbursement, free second language education, etc. • DailyPay- Program that allows you to get your paychecks daily DRG is looking for a Dynamic and Experienced Leader who wants to work for a fast growing company, with tons of opportunity for growth! A General Manager is a leader who is able to build a team and develop existing team of top performers by training and developing skills, providing clear, consistent direction, and recognizing individual and team contributions. A GM oversees recruiting, training, management, P&L, and overall operations of the restaurant to ensure excellent customer service, high quality foods, people development, food safety, store cleanliness, and maximum profitability. A GM also oversees communication, acts as a liaison with other leadership, and facilitates a focus on company's culture and values. Diversified Restaurant Group is a people first company! We pride ourselves on being a large company with a small company feel. Every person that works here is part of the DRG Family! What started as a 30-unit Taco Bell business in 2012, has since grown into a 240+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California, Kansas, Missouri, and Nevada along with Arby's restaurants in Alaska, California, and Nevada. We have more than 6,000 team members and continue to grow every day! Our CORE Values are simple: Respect Integrity Passion Accountability Commitment Teamwork What will YOU do? Identifying a team with high potential and developing them into leaders. Achieving and maintaining world class operations which includes a successful and well-developed crew and staff, pristine restaurants that serve excellent food, and strong financials. Maintaining and driving high standards and expectations around food quality, customer service, food safety, and store cleanliness by empowering teams in every restaurant he/she is responsible for. Having a clear understanding of and the ability to perform every job in the restaurant. Being held accountable for all aspects of their restaurants' performance and serving as ultimate decision-maker for their restaurants. Engaging in clear, consistent communications with field leadership and restaurant staff on a frequent basis. Demonstrating respect for individual team members and showing appreciation for their efforts and contributions. Building an effective team through training and development; and supplying meaningful and timely performance feedback. Ensuring the compliance of company policies and procedures. Maintaining consistent strong financial results. Are you Qualified? Must be 18 years or older. Education: High School Diploma. Experience: Two-years Restaurant experience required with proven lead experience on all shifts. Must have the ability to read, speak, comprehend, and write in English. Must maintain current Health Card according to state or local requirements. Must have reliable transportation. Must pass Criminal Background Check including MVR. Must be able to pass SERV Safe Certification Course and Exam. This position has an expected 50-hour work week. This position requires open availability (Open availability may be nights, weekends, holidays, varies depending on the needs of the business). DISCLAIMER: You are applying to Diversified Restaurant Group, a franchisee of Taco Bell and Arby's Corp. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

The starting pay for this position is between $20-$26.25 per hour depending on experience and availability! BENEFITS: DRG Cares Grant Program - Grants to assist employees with life challenges and financial assistance DRG Savings Marketplace - Exclusive access to discounts for DRG employees Employee Assistance Program - Counseling services, legal support, travel assistance, etc. Live Mas Scholarship Program Employee Referral Program Education Benefits - GED reimbursement, free second language education, etc. DailyPay - Program that allows you to get your paychecks daily and much more! DRG is looking for a Dynamic and Experienced Leader who wants to work for a fast growing company, with tons of opportunity for growth! A General Manager is a leader who is able to build a team and develop existing team of top performers by training and developing skills, providing clear, consistent direction, and recognizing individual and team contributions. A GM oversees recruiting, training, management, P&L, and overall operations of the restaurant to ensure excellent customer service, high quality foods, people development, food safety, store cleanliness, and maximum profitability. A GM also oversees communication, acts as a liaison with other leadership, and facilitates a focus on company's culture and values. Diversified Restaurant Group is a people first company! We pride ourselves on being a large company with a small company feel. Every person that works here is part of the DRG Family! What started as a 30-unit Taco Bell business in 2012, has since grown into a 240+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California, Kansas, Missouri, and Nevada along with Arby's restaurants in Alaska, California, and Nevada. We have more than 6,000 team members and continue to grow every day! Our CORE Values are simple: Respect Integrity Passion Accountability Commitment Teamwork What will YOU do? Identifying a team with high potential and developing them into leaders. Achieving and maintaining world class operations which includes a successful and well-developed crew and staff, pristine restaurants that serve excellent food, and strong financials. Maintaining and driving high standards and expectations around food quality, customer service, food safety, and store cleanliness by empowering teams in every restaurant he/she is responsible for. Having a clear understanding of and the ability to perform every job in the restaurant. Being held accountable for all aspects of their restaurants' performance and serving as ultimate decision-maker for their restaurants. Engaging in clear, consistent communications with field leadership and restaurant staff on a frequent basis. Demonstrating respect for individual team members and showing appreciation for their efforts and contributions. Building an effective team through training and development; and supplying meaningful and timely performance feedback. Ensuring the compliance of company policies and procedures. Maintaining consistent strong financial results. Are you Qualified? Must be 18 years or older. Education: High School Diploma. Experience: Two-years Restaurant experience required with proven lead experience on all shifts. Must have the ability to read, speak, comprehend, and write in English. Must maintain current Health Card according to state or local requirements. Must have reliable transportation. Must pass Criminal Background Check including MVR. Must be able to pass SERV Safe Certification Course and Exam. This position has an expected 50-hour work week. This position requires open availability (Open availability may be nights, weekends, holidays, varies depending on the needs of the business). DISCLAIMER: You are applying to Diversified Restaurant Group, a franchisee of Taco Bell and Arby's Corp. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

The starting pay for this position is between $20-$26.25 per hour depending on experience and availability! BENEFITS: DRG Cares Grant Program - Grants to assist employees with life challenges and financial assistance DRG Savings Marketplace - Exclusive access to discounts for DRG employees Employee Assistance Program - Counseling services, legal support, travel assistance, etc. Live Mas Scholarship Program Employee Referral Program Education Benefits - GED reimbursement, free second language education, etc. DailyPay - Program that allows you to get your paychecks daily and much more! DRG is looking for a Dynamic and Experienced Leader who wants to work for a fast growing company, with tons of opportunity for growth! A General Manager is a leader who is able to build a team and develop existing team of top performers by training and developing skills, providing clear, consistent direction, and recognizing individual and team contributions. A GM oversees recruiting, training, management, P&L, and overall operations of the restaurant to ensure excellent customer service, high quality foods, people development, food safety, store cleanliness, and maximum profitability. A GM also oversees communication, acts as a liaison with other leadership, and facilitates a focus on company's culture and values. Diversified Restaurant Group is a people first company! We pride ourselves on being a large company with a small company feel. Every person that works here is part of the DRG Family! What started as a 30-unit Taco Bell business in 2012, has since grown into a 240+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California, Kansas, Missouri, and Nevada along with Arby's restaurants in Alaska, California, and Nevada. We have more than 6,000 team members and continue to grow every day! Our CORE Values are simple: Respect Integrity Passion Accountability Commitment Teamwork What will YOU do? Identifying a team with high potential and developing them into leaders. Achieving and maintaining world class operations which includes a successful and well-developed crew and staff, pristine restaurants that serve excellent food, and strong financials. Maintaining and driving high standards and expectations around food quality, customer service, food safety, and store cleanliness by empowering teams in every restaurant he/she is responsible for. Having a clear understanding of and the ability to perform every job in the restaurant. Being held accountable for all aspects of their restaurants' performance and serving as ultimate decision-maker for their restaurants. Engaging in clear, consistent communications with field leadership and restaurant staff on a frequent basis. Demonstrating respect for individual team members and showing appreciation for their efforts and contributions. Building an effective team through training and development; and supplying meaningful and timely performance feedback. Ensuring the compliance of company policies and procedures. Maintaining consistent strong financial results. Are you Qualified? Must be 18 years or older. Education: High School Diploma. Experience: Two-years Restaurant experience required with proven lead experience on all shifts. Must have the ability to read, speak, comprehend, and write in English. Must maintain current Health Card according to state or local requirements. Must have reliable transportation. Must pass Criminal Background Check including MVR. Must be able to pass SERV Safe Certification Course and Exam. This position has an expected 50-hour work week. This position requires open availability (Open availability may be nights, weekends, holidays, varies depending on the needs of the business). DISCLAIMER: You are applying to Diversified Restaurant Group, a franchisee of Taco Bell and Arby's Corp. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

The starting pay for this position is between $19.50-$24.50 per hour depending on experience and availability! BENEFITS: DRG Cares Grant Program - Grants to assist employees with life challenges and financial assistance DRG Savings Marketplace - Exclusive access to discounts for DRG employees Employee Assistance Program - Counseling services, legal support, travel assistance, etc. Live Mas Scholarship Program Employee Referral Program Education Benefits - GED reimbursement, free second language education, etc. DailyPay - Program that allows you to get your paychecks daily and much more! DRG is looking for a Dynamic and Experienced Leader who wants to work for a fast growing company, with tons of opportunity for growth! A General Manager is a leader who is able to build a team and develop existing team of top performers by training and developing skills, providing clear, consistent direction, and recognizing individual and team contributions. A GM oversees recruiting, training, management, P&L, and overall operations of the restaurant to ensure excellent customer service, high quality foods, people development, food safety, store cleanliness, and maximum profitability. A GM also oversees communication, acts as a liaison with other leadership, and facilitates a focus on company's culture and values. Diversified Restaurant Group is a people first company! We pride ourselves on being a large company with a small company feel. Every person that works here is part of the DRG Family! What started as a 30-unit Taco Bell business in 2012, has since grown into a 240+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California, Kansas, Missouri, and Nevada along with Arby's restaurants in Alaska, California, and Nevada. We have more than 6,000 team members and continue to grow every day! Our CORE Values are simple: Respect Integrity Passion Accountability Commitment Teamwork What will YOU do? Identifying a team with high potential and developing them into leaders. Achieving and maintaining world class operations which includes a successful and well-developed crew and staff, pristine restaurants that serve excellent food, and strong financials. Maintaining and driving high standards and expectations around food quality, customer service, food safety, and store cleanliness by empowering teams in every restaurant he/she is responsible for. Having a clear understanding of and the ability to perform every job in the restaurant. Being held accountable for all aspects of their restaurants' performance and serving as ultimate decision-maker for their restaurants. Engaging in clear, consistent communications with field leadership and restaurant staff on a frequent basis. Demonstrating respect for individual team members and showing appreciation for their efforts and contributions. Building an effective team through training and development; and supplying meaningful and timely performance feedback. Ensuring the compliance of company policies and procedures. Maintaining consistent strong financial results. Are you Qualified? Must be 18 years or older. Education: High School Diploma. Experience: Two-years Restaurant experience required with proven lead experience on all shifts. Must have the ability to read, speak, comprehend, and write in English. Must maintain current Health Card according to state or local requirements. Must have reliable transportation. Must pass Criminal Background Check including MVR. Must be able to pass SERV Safe Certification Course and Exam. This position has an expected 50-hour work week. This position requires open availability (Open availability may be nights, weekends, holidays, varies depending on the needs of the business). DISCLAIMER: You are applying to Diversified Restaurant Group, a franchisee of Taco Bell and Arby's Corp. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

The starting pay for this position is between $19.50 - $24.50 per hour depending on experience and availability! BENEFITS: • DRG Cares Grant Program - Grants to assist employees with life challenges and financial assistance • DRG Savings Marketplace- Exclusive access to discounts for DRG employees • Employee Assistance Program - Counseling services, legal support, travel assistance, etc. • Live Mas Scholarship Program • Employee Referral Program • Education Benefits - GED reimbursement, free second language education, etc. • DailyPay- Program that allows you to get your paychecks daily DRG is looking for a Dynamic and Experienced Leader who wants to work for a fast growing company, with tons of opportunity for growth! A General Manager is a leader who is able to build a team and develop existing team of top performers by training and developing skills, providing clear, consistent direction, and recognizing individual and team contributions. A GM oversees recruiting, training, management, P&L, and overall operations of the restaurant to ensure excellent customer service, high quality foods, people development, food safety, store cleanliness, and maximum profitability. A GM also oversees communication, acts as a liaison with other leadership, and facilitates a focus on company's culture and values. Diversified Restaurant Group is a people first company! We pride ourselves on being a large company with a small company feel. Every person that works here is part of the DRG Family! What started as a 30-unit Taco Bell business in 2012, has since grown into a 240+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California, Kansas, Missouri, and Nevada along with Arby's restaurants in Alaska, California, and Nevada. We have more than 6,000 team members and continue to grow every day! Our CORE Values are simple: Respect Integrity Passion Accountability Commitment Teamwork What will YOU do? Identifying a team with high potential and developing them into leaders. Achieving and maintaining world class operations which includes a successful and well-developed crew and staff, pristine restaurants that serve excellent food, and strong financials. Maintaining and driving high standards and expectations around food quality, customer service, food safety, and store cleanliness by empowering teams in every restaurant he/she is responsible for. Having a clear understanding of and the ability to perform every job in the restaurant. Being held accountable for all aspects of their restaurants' performance and serving as ultimate decision-maker for their restaurants. Engaging in clear, consistent communications with field leadership and restaurant staff on a frequent basis. Demonstrating respect for individual team members and showing appreciation for their efforts and contributions. Building an effective team through training and development; and supplying meaningful and timely performance feedback. Ensuring the compliance of company policies and procedures. Maintaining consistent strong financial results. Are you Qualified? Must be 18 years or older. Education: High School Diploma. Experience: Two-years Restaurant experience required with proven lead experience on all shifts. Must have the ability to read, speak, comprehend, and write in English. Must maintain current Health Card according to state or local requirements. Must have reliable transportation. Must pass Criminal Background Check including MVR. Must be able to pass SERV Safe Certification Course and Exam. This position has an expected 50-hour work week. This position requires open availability (Open availability may be nights, weekends, holidays, varies depending on the needs of the business). DISCLAIMER: You are applying to Diversified Restaurant Group, a franchisee of Taco Bell and Arby's Corp. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

The starting pay for this position is between $18.50-$24 per hour depending on experience and availability! BENEFITS: DRG Cares Grant Program - Grants to assist employees with life challenges and financial assistance DRG Savings Marketplace - Exclusive access to discounts for DRG employees Employee Assistance Program - Counseling services, legal support, travel assistance, etc. Live Mas Scholarship Program Employee Referral Program Education Benefits - GED reimbursement, free second language education, etc. DailyPay - Program that allows you to get your paychecks daily and much more! DRG is looking for a Dynamic and Experienced Leader who wants to work for a fast growing company, with tons of opportunity for growth! A General Manager is a leader who is able to build a team and develop existing team of top performers by training and developing skills, providing clear, consistent direction, and recognizing individual and team contributions. A GM oversees recruiting, training, management, P&L, and overall operations of the restaurant to ensure excellent customer service, high quality foods, people development, food safety, store cleanliness, and maximum profitability. A GM also oversees communication, acts as a liaison with other leadership, and facilitates a focus on company's culture and values. Diversified Restaurant Group is a people first company! We pride ourselves on being a large company with a small company feel. Every person that works here is part of the DRG Family! What started as a 30-unit Taco Bell business in 2012, has since grown into a 240+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California, Kansas, Missouri, and Nevada along with Arby's restaurants in Alaska, California, and Nevada. We have more than 6,000 team members and continue to grow every day! Our CORE Values are simple: Respect Integrity Passion Accountability Commitment Teamwork What will YOU do? Identifying a team with high potential and developing them into leaders. Achieving and maintaining world class operations which includes a successful and well-developed crew and staff, pristine restaurants that serve excellent food, and strong financials. Maintaining and driving high standards and expectations around food quality, customer service, food safety, and store cleanliness by empowering teams in every restaurant he/she is responsible for. Having a clear understanding of and the ability to perform every job in the restaurant. Being held accountable for all aspects of their restaurants' performance and serving as ultimate decision-maker for their restaurants. Engaging in clear, consistent communications with field leadership and restaurant staff on a frequent basis. Demonstrating respect for individual team members and showing appreciation for their efforts and contributions. Building an effective team through training and development; and supplying meaningful and timely performance feedback. Ensuring the compliance of company policies and procedures. Maintaining consistent strong financial results. Are you Qualified? Must be 18 years or older. Education: High School Diploma. Experience: Two-years Restaurant experience required with proven lead experience on all shifts. Must have the ability to read, speak, comprehend, and write in English. Must maintain current Health Card according to state or local requirements. Must have reliable transportation. Must pass Criminal Background Check including MVR. Must be able to pass SERV Safe Certification Course and Exam. This position has an expected 50-hour work week. This position requires open availability (Open availability may be nights, weekends, holidays, varies depending on the needs of the business). DISCLAIMER: You are applying to Diversified Restaurant Group, a franchisee of Taco Bell and Arby's Corp. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

The starting pay for this position is between $19.50-$24.50 per hour depending on experience and availability! BENEFITS: DRG Cares Grant Program - Grants to assist employees with life challenges and financial assistance DRG Savings Marketplace - Exclusive access to discounts for DRG employees Employee Assistance Program - Counseling services, legal support, travel assistance, etc. Live Mas Scholarship Program Employee Referral Program Education Benefits - GED reimbursement, free second language education, etc. DailyPay - Program that allows you to get your paychecks daily and much more! DRG is looking for a Dynamic and Experienced Leader who wants to work for a fast growing company, with tons of opportunity for growth! A General Manager is a leader who is able to build a team and develop existing team of top performers by training and developing skills, providing clear, consistent direction, and recognizing individual and team contributions. A GM oversees recruiting, training, management, P&L, and overall operations of the restaurant to ensure excellent customer service, high quality foods, people development, food safety, store cleanliness, and maximum profitability. A GM also oversees communication, acts as a liaison with other leadership, and facilitates a focus on company's culture and values. Diversified Restaurant Group is a people first company! We pride ourselves on being a large company with a small company feel. Every person that works here is part of the DRG Family! What started as a 30-unit Taco Bell business in 2012, has since grown into a 240+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California, Kansas, Missouri, and Nevada along with Arby's restaurants in Alaska, California, and Nevada. We have more than 6,000 team members and continue to grow every day! Our CORE Values are simple: Respect Integrity Passion Accountability Commitment Teamwork What will YOU do? Identifying a team with high potential and developing them into leaders. Achieving and maintaining world class operations which includes a successful and well-developed crew and staff, pristine restaurants that serve excellent food, and strong financials. Maintaining and driving high standards and expectations around food quality, customer service, food safety, and store cleanliness by empowering teams in every restaurant he/she is responsible for. Having a clear understanding of and the ability to perform every job in the restaurant. Being held accountable for all aspects of their restaurants' performance and serving as ultimate decision-maker for their restaurants. Engaging in clear, consistent communications with field leadership and restaurant staff on a frequent basis. Demonstrating respect for individual team members and showing appreciation for their efforts and contributions. Building an effective team through training and development; and supplying meaningful and timely performance feedback. Ensuring the compliance of company policies and procedures. Maintaining consistent strong financial results. Are you Qualified? Must be 18 years or older. Education: High School Diploma. Experience: Two-years Restaurant experience required with proven lead experience on all shifts. Must have the ability to read, speak, comprehend, and write in English. Must maintain current Health Card according to state or local requirements. Must have reliable transportation. Must pass Criminal Background Check including MVR. Must be able to pass SERV Safe Certification Course and Exam. This position has an expected 50-hour work week. This position requires open availability (Open availability may be nights, weekends, holidays, varies depending on the needs of the business). DISCLAIMER: You are applying to Diversified Restaurant Group, a franchisee of Taco Bell and Arby's Corp. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees. Basic Function: To ensure the orderly and efficient functioning of assigned restaurant by assuring adherence to the philosophy of quality, service, cleanliness and hospitality (CHAMPS) and the Taco Bell (LAST) system. Job Specifications: High school education or equivalent is required. Must have comprehensive understanding of all aspects of restaurant management and prior food service experience. Must possess a valid Drive License. Must have access to a vehicle to drive periodically on Company Business. Must have current liability insurance in your name. Must have a home or cellular telephone and if not must get one within three weeks of starting the position. Requires good interpersonal communication skills to direct employees and work with customers. Must be able to pay attention to detail, cope with pressure and remain calm when stressful situations arise. General Responsibilities: Ensure customer satisfaction. Provide excellence in quality, service, cleanliness, and hospitality. Create and maintain a positive and cooperative atmosphere among employees and customers. Enforces all safety rules, policies, and procedures. Job Training: Normally, one to two years required to gain job knowledge. Job normally performed under general supervision. Position requires continuous customer and employee contacts. Decision Making Responsibilities: Manages all aspects of restaurant operations; hires, counsels and trains employees; ensures adherence to policies and procedures, and safety program. Working Conditions: Work area temperature may be extreme and noise level may be high at times. Consequence Of Errors: Dissatisfied customers and employees, loss of revenue. Key Activities: Assists with budget decisions and implementation. Ensures adequate staffing within the restaurant. Follows specified procedures for inventory control. Provides employee training, emphasizing CHAMPS and the Taco Bell LAST system. Performs employee performance reviews and counseling. Works as a team member to assure constant and consistent customer satisfaction through CHAMPS. Quickly prepares customers' orders according to specifications and with the highest possible quality. Prioritizes work load, always serving customers first, then maintaining dining room, and then maintaining work area. Operates all kitchen equipment. Acknowledges and speaks to customers when possible in a friendly and courteous manner. Reports any needed equipment and/or facilities repair to the Maintenance Department. PandoLogic.

REPORTS TO: Area Supervisor GRADE LEVEL: 8 JOB SUMMARY: The Restaurant Manager builds and supervises a team that achieves Little Caesars goals of customer satisfaction, sales and profitability and operates the restaurant according to company standards and procedures. PERFORMANCE RESULTS: Ensures customers are served correct, complete orders within service time goals according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and if necessary, the Remedy Process. Prepares and ensures that all colleagues prepare consistent, high quality products that are served to customers as described in the Little Caesars Orientation and Training Handbook and as shown on the job station helpers. Achieves the standards for a clean and organized restaurant and colleague image as defined in the Little Caesars Orientation and Training Handbook, and/or as required by local government agencies. Recruits, hires, trains and evaluates colleagues by following procedures outlined in the SCORES materials, in-store training resources, and the guidelines for colleague evaluation. Develops a productive team by providing direction and supervision of colleagues through the appropriate use of communication, delegation, and disciplinary skills and implements change in a positive manner resulting in low colleague turnover. Ensures a work environment that is in compliance with government regulations and is safe, secure, and free of harassment or discrimination, as defined by Little Caesars policies and procedures. Accurately completes all paperwork associated with daily, weekly, and period end activities as directed by the Area Supervisor or Market Director. Performs labor scheduling, food ordering, and product projections accurately and maintains restaurant equipment so that the restaurant opens and closes as scheduled and is able to service all customer orders each day. Manages all financial responsibilities with integrity and performs tasks associated with achieving cost control goals and supervises colleagues to ensure goals are met. Properly implements shakerboarding, local store marketing events, and in-store promotions that result in increased sales. Nature & Scope The Manager must abide by all state and federal laws OSHA and EEOC requirements, as well as practice and enforce all Little Caesars policies and procedures. The Manager receives direction and training from the Area Supervisor, six week Management Modules, and other Little Caesars training materials and classes. During each shift, they motivate, direct and coach colleagues to work proficiently at their assigned stations, and then follow up to ensure tasks are completed in a timely manner, according to Little Caesars procedures. The Manager is responsible for supervising all colleagues including those under 18 years of age. The Manager must abide by all State and Federal labor laws, OSHA regulations, and EEOC requirements as well as enforce and practice all Little Caesars policies and procedures. The Manager will ensure the restaurant is prepared to meet the needs of customers and work diligently to ensure each customer is satisfied with the service and product they receive. The Manager supports the Area Supervisor and is responsible for building sales and controlling costs by using all cost control tools and processes. They trouble shoot operational problems and find acceptable solutions. Detailed lists of each station's responsibilities and duties can be found in the "Operational Resource Guide" (ORG) and the job helpers posted at each station. Your Area Supervisor will discuss the essential job functions, which are nominally defined as fundamental activities conducted on a daily or regular basis that will affect the success of the restaurant. The Manager will be scheduled to work approximately 50 hours each week. This position requires a hands on style of management and physical work such as: lifting, squatting, and standing for long periods of time. Task Analysis To perform the functions listed in this job description, the following tasks will be required: The ability to lift and move 55 pounds. The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground. The ability to control and utilize equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, pan gripers, spatula, pizza and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, cash register, etcs.). The ability to apply pressure to cut through products and/or clean equipment/utensils. The ability to count, separate and weight all types of food products and inventory items. The ability to effectively communicate to customers and co-workers (reading, speaking, hearing, writing, etc.). The ability to understand directions, instructions and product specifications. The ability to process and complete customer orders. The ability to comprehend all training materials and practice standard operating procedures. The ability to successfully pass required training programs for certification. The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs. The ability to legally drive an automobile adhe1ing to all state and local traffic laws. The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines. Qualifications for Externally Recruited Management Trainees The Candidate must: Have a minimum of two (2) years experience in a management role, achieving at least an assistant manager/ co-manager position in a quick service restaurant, or one (1) year experience in a management position in a full service restaurant. Preferred minimum age of 21. Possess a high school diploma, or equivalent, and possess basic math skills. Have a working knowledge of local store marketing techniques, sales building, and a proven track record of controlling costs. Possess strong management, team building and communication skills. Possess knowledge of how to read and analyze profit and loss statements. Be dependable, hard working and have the ability to work a varied, 50 hour workweek under pressure and in stressful situations. Possess a valid driver's license from the state ofresidence with a driving record maintained within company guidelines. Possess a reliable vehicle and auto insurance as a primary driver to complete daily banking and other responsibilities as directed by the Area Supervisor or Market Director. Meet Little Caesars Background Verification guidelines. The U.S. Department of Justice (INS Division) requires that each Team Member provide documentation that proves their eligibility to work in the United States. Qualifications for Internally Promoted Little Caesars Managers The Candidate must: Preferred minimum age of 21. Possess a minimum of 2 years restaurant/ retail management experience. Be certified as a Little Caesars Co-Manager for a minimum of 6 months to 1 year, depending on performance evaluations, and has successfully completed BOC and AOC. Score at least 90% on the last two security audits conducted during their shifts. Have achieved at least an average score of "meeting standards" on their last two performance evaluations. Have participated in the training of Assistant Managers and Colleagues. Have a recommendation from their current Manager and be interviewed by their Area Supervisor and Market Director. See points 3 through 10 of externally recruited management trainees for additional requirements. Please Note: Little Caesars reserves the right to change, modify, suspend, interpret, or cancel in whole, or in part, any of the duties outlined above, at any time, and without advance notice to the employee. Required Preferred Job Industries Food & Restaurant

REPORTS TO: Area Supervisor GRADE LEVEL: 8 JOB SUMMARY: The Restaurant Manager builds and supervises a team that achieves Little Caesars goals of customer satisfaction, sales and profitability and operates the restaurant according to company standards and procedures. PERFORMANCE RESULTS: Ensures customers are served correct, complete orders within service time goals according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and if necessary, the Remedy Process. Prepares and ensures that all colleagues prepare consistent, high quality products that are served to customers as described in the Little Caesars Orientation and Training Handbook and as shown on the job station helpers. Achieves the standards for a clean and organized restaurant and colleague image as defined in the Little Caesars Orientation and Training Handbook, and/or as required by local government agencies. Recruits, hires, trains and evaluates colleagues by following procedures outlined in the SCORES materials, in-store training resources, and the guidelines for colleague evaluation. Develops a productive team by providing direction and supervision of colleagues through the appropriate use of communication, delegation, and disciplinary skills and implements change in a positive manner resulting in low colleague turnover. Ensures a work environment that is in compliance with government regulations and is safe, secure, and free of harassment or discrimination, as defined by Little Caesars policies and procedures. Accurately completes all paperwork associated with daily, weekly, and period end activities as directed by the Area Supervisor or Market Director. Performs labor scheduling, food ordering, and product projections accurately and maintains restaurant equipment so that the restaurant opens and closes as scheduled and is able to service all customer orders each day. Manages all financial responsibilities with integrity and performs tasks associated with achieving cost control goals and supervises colleagues to ensure goals are met. Properly implements shakerboarding, local store marketing events, and in-store promotions that result in increased sales. Nature & Scope The Manager must abide by all state and federal laws OSHA and EEOC requirements, as well as practice and enforce all Little Caesars policies and procedures. The Manager receives direction and training from the Area Supervisor, six week Management Modules, and other Little Caesars training materials and classes. During each shift, they motivate, direct and coach colleagues to work proficiently at their assigned stations, and then follow up to ensure tasks are completed in a timely manner, according to Little Caesars procedures. The Manager is responsible for supervising all colleagues including those under 18 years of age. The Manager must abide by all State and Federal labor laws, OSHA regulations, and EEOC requirements as well as enforce and practice all Little Caesars policies and procedures. The Manager will ensure the restaurant is prepared to meet the needs of customers and work diligently to ensure each customer is satisfied with the service and product they receive. The Manager supports the Area Supervisor and is responsible for building sales and controlling costs by using all cost control tools and processes. They trouble shoot operational problems and find acceptable solutions. Detailed lists of each station's responsibilities and duties can be found in the "Operational Resource Guide" (ORG) and the job helpers posted at each station. Your Area Supervisor will discuss the essential job functions, which are nominally defined as fundamental activities conducted on a daily or regular basis that will affect the success of the restaurant. The Manager will be scheduled to work approximately 50 hours each week. This position requires a hands on style of management and physical work such as: lifting, squatting, and standing for long periods of time. Task Analysis To perform the functions listed in this job description, the following tasks will be required: The ability to lift and move 55 pounds. The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground. The ability to control and utilize equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, pan gripers, spatula, pizza and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, cash register, etcs.). The ability to apply pressure to cut through products and/or clean equipment/utensils. The ability to count, separate and weight all types of food products and inventory items. The ability to effectively communicate to customers and co-workers (reading, speaking, hearing, writing, etc.). The ability to understand directions, instructions and product specifications. The ability to process and complete customer orders. The ability to comprehend all training materials and practice standard operating procedures. The ability to successfully pass required training programs for certification. The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs. The ability to legally drive an automobile adhe1ing to all state and local traffic laws. The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines. Qualifications for Externally Recruited Management Trainees The Candidate must: Have a minimum of two (2) years experience in a management role, achieving at least an assistant manager/ co-manager position in a quick service restaurant, or one (1) year experience in a management position in a full service restaurant. Preferred minimum age of 21. Possess a high school diploma, or equivalent, and possess basic math skills. Have a working knowledge of local store marketing techniques, sales building, and a proven track record of controlling costs. Possess strong management, team building and communication skills. Possess knowledge of how to read and analyze profit and loss statements. Be dependable, hard working and have the ability to work a varied, 50 hour workweek under pressure and in stressful situations. Possess a valid driver's license from the state ofresidence with a driving record maintained within company guidelines. Possess a reliable vehicle and auto insurance as a primary driver to complete daily banking and other responsibilities as directed by the Area Supervisor or Market Director. Meet Little Caesars Background Verification guidelines. The U.S. Department of Justice (INS Division) requires that each Team Member provide documentation that proves their eligibility to work in the United States. Qualifications for Internally Promoted Little Caesars Managers The Candidate must: Preferred minimum age of 21. Possess a minimum of 2 years restaurant/ retail management experience. Be certified as a Little Caesars Co-Manager for a minimum of 6 months to 1 year, depending on performance evaluations, and has successfully completed BOC and AOC. Score at least 90% on the last two security audits conducted during their shifts. Have achieved at least an average score of "meeting standards" on their last two performance evaluations. Have participated in the training of Assistant Managers and Colleagues. Have a recommendation from their current Manager and be interviewed by their Area Supervisor and Market Director. See points 3 through 10 of externally recruited management trainees for additional requirements. Please Note: Little Caesars reserves the right to change, modify, suspend, interpret, or cancel in whole, or in part, any of the duties outlined above, at any time, and without advance notice to the employee. Required Preferred Job Industries Food & Restaurant

REPORTS TO: Area Supervisor GRADE LEVEL: 8 JOB SUMMARY: The Restaurant Manager builds and supervises a team that achieves Little Caesars goals of customer satisfaction, sales and profitability and operates the restaurant according to company standards and procedures. PERFORMANCE RESULTS: Ensures customers are served correct, complete orders within service time goals according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and if necessary, the Remedy Process. Prepares and ensures that all colleagues prepare consistent, high quality products that are served to customers as described in the Little Caesars Orientation and Training Handbook and as shown on the job station helpers. Achieves the standards for a clean and organized restaurant and colleague image as defined in the Little Caesars Orientation and Training Handbook, and/or as required by local government agencies. Recruits, hires, trains and evaluates colleagues by following procedures outlined in the SCORES materials, in-store training resources, and the guidelines for colleague evaluation. Develops a productive team by providing direction and supervision of colleagues through the appropriate use of communication, delegation, and disciplinary skills and implements change in a positive manner resulting in low colleague turnover. Ensures a work environment that is in compliance with government regulations and is safe, secure, and free of harassment or discrimination, as defined by Little Caesars policies and procedures. Accurately completes all paperwork associated with daily, weekly, and period end activities as directed by the Area Supervisor or Market Director. Performs labor scheduling, food ordering, and product projections accurately and maintains restaurant equipment so that the restaurant opens and closes as scheduled and is able to service all customer orders each day. Manages all financial responsibilities with integrity and performs tasks associated with achieving cost control goals and supervises colleagues to ensure goals are met. Properly implements shakerboarding, local store marketing events, and in-store promotions that result in increased sales. Nature & Scope The Manager must abide by all state and federal laws OSHA and EEOC requirements, as well as practice and enforce all Little Caesars policies and procedures. The Manager receives direction and training from the Area Supervisor, six week Management Modules, and other Little Caesars training materials and classes. During each shift, they motivate, direct and coach colleagues to work proficiently at their assigned stations, and then follow up to ensure tasks are completed in a timely manner, according to Little Caesars procedures. The Manager is responsible for supervising all colleagues including those under 18 years of age. The Manager must abide by all State and Federal labor laws, OSHA regulations, and EEOC requirements as well as enforce and practice all Little Caesars policies and procedures. The Manager will ensure the restaurant is prepared to meet the needs of customers and work diligently to ensure each customer is satisfied with the service and product they receive. The Manager supports the Area Supervisor and is responsible for building sales and controlling costs by using all cost control tools and processes. They trouble shoot operational problems and find acceptable solutions. Detailed lists of each station's responsibilities and duties can be found in the "Operational Resource Guide" (ORG) and the job helpers posted at each station. Your Area Supervisor will discuss the essential job functions, which are nominally defined as fundamental activities conducted on a daily or regular basis that will affect the success of the restaurant. The Manager will be scheduled to work approximately 50 hours each week. This position requires a hands on style of management and physical work such as: lifting, squatting, and standing for long periods of time. Task Analysis To perform the functions listed in this job description, the following tasks will be required: The ability to lift and move 55 pounds. The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground. The ability to control and utilize equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, pan gripers, spatula, pizza and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, cash register, etcs.). The ability to apply pressure to cut through products and/or clean equipment/utensils. The ability to count, separate and weight all types of food products and inventory items. The ability to effectively communicate to customers and co-workers (reading, speaking, hearing, writing, etc.). The ability to understand directions, instructions and product specifications. The ability to process and complete customer orders. The ability to comprehend all training materials and practice standard operating procedures. The ability to successfully pass required training programs for certification. The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs. The ability to legally drive an automobile adhe1ing to all state and local traffic laws. The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines. Qualifications for Externally Recruited Management Trainees The Candidate must: Have a minimum of two (2) years experience in a management role, achieving at least an assistant manager/ co-manager position in a quick service restaurant, or one (1) year experience in a management position in a full service restaurant. Preferred minimum age of 21. Possess a high school diploma, or equivalent, and possess basic math skills. Have a working knowledge of local store marketing techniques, sales building, and a proven track record of controlling costs. Possess strong management, team building and communication skills. Possess knowledge of how to read and analyze profit and loss statements. Be dependable, hard working and have the ability to work a varied, 50 hour workweek under pressure and in stressful situations. Possess a valid driver's license from the state ofresidence with a driving record maintained within company guidelines. Possess a reliable vehicle and auto insurance as a primary driver to complete daily banking and other responsibilities as directed by the Area Supervisor or Market Director. Meet Little Caesars Background Verification guidelines. The U.S. Department of Justice (INS Division) requires that each Team Member provide documentation that proves their eligibility to work in the United States. Qualifications for Internally Promoted Little Caesars Managers The Candidate must: Preferred minimum age of 21. Possess a minimum of 2 years restaurant/ retail management experience. Be certified as a Little Caesars Co-Manager for a minimum of 6 months to 1 year, depending on performance evaluations, and has successfully completed BOC and AOC. Score at least 90% on the last two security audits conducted during their shifts. Have achieved at least an average score of "meeting standards" on their last two performance evaluations. Have participated in the training of Assistant Managers and Colleagues. Have a recommendation from their current Manager and be interviewed by their Area Supervisor and Market Director. See points 3 through 10 of externally recruited management trainees for additional requirements. Please Note: Little Caesars reserves the right to change, modify, suspend, interpret, or cancel in whole, or in part, any of the duties outlined above, at any time, and without advance notice to the employee. Required Preferred Job Industries Food & Restaurant

The starting pay for this position is between $19.50-$24.50 per hour depending on experience and availability! BENEFITS: DRG Cares Grant Program - Grants to assist employees with life challenges and financial assistance DRG Savings Marketplace - Exclusive access to discounts for DRG employees Employee Assistance Program - Counseling services, legal support, travel assistance, etc. Live Mas Scholarship Program Employee Referral Program Education Benefits - GED reimbursement, free second language education, etc. DailyPay - Program that allows you to get your paychecks daily and much more! DRG is looking for a Dynamic and Experienced Leader who wants to work for a fast growing company, with tons of opportunity for growth! A General Manager is a leader who is able to build a team and develop existing team of top performers by training and developing skills, providing clear, consistent direction, and recognizing individual and team contributions. A GM oversees recruiting, training, management, P&L, and overall operations of the restaurant to ensure excellent customer service, high quality foods, people development, food safety, store cleanliness, and maximum profitability. A GM also oversees communication, acts as a liaison with other leadership, and facilitates a focus on company's culture and values. Diversified Restaurant Group is a people first company! We pride ourselves on being a large company with a small company feel. Every person that works here is part of the DRG Family! What started as a 30-unit Taco Bell business in 2012, has since grown into a 240+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California, Kansas, Missouri, and Nevada along with Arby's restaurants in Alaska, California, and Nevada. We have more than 6,000 team members and continue to grow every day! Our CORE Values are simple: Respect Integrity Passion Accountability Commitment Teamwork What will YOU do? Identifying a team with high potential and developing them into leaders. Achieving and maintaining world class operations which includes a successful and well-developed crew and staff, pristine restaurants that serve excellent food, and strong financials. Maintaining and driving high standards and expectations around food quality, customer service, food safety, and store cleanliness by empowering teams in every restaurant he/she is responsible for. Having a clear understanding of and the ability to perform every job in the restaurant. Being held accountable for all aspects of their restaurants' performance and serving as ultimate decision-maker for their restaurants. Engaging in clear, consistent communications with field leadership and restaurant staff on a frequent basis. Demonstrating respect for individual team members and showing appreciation for their efforts and contributions. Building an effective team through training and development; and supplying meaningful and timely performance feedback. Ensuring the compliance of company policies and procedures. Maintaining consistent strong financial results. Are you Qualified? Must be 18 years or older. Education: High School Diploma. Experience: Two-years Restaurant experience required with proven lead experience on all shifts. Must have the ability to read, speak, comprehend, and write in English. Must maintain current Health Card according to state or local requirements. Must have reliable transportation. Must pass Criminal Background Check including MVR. Must be able to pass SERV Safe Certification Course and Exam. This position has an expected 50-hour work week. This position requires open availability (Open availability may be nights, weekends, holidays, varies depending on the needs of the business). DISCLAIMER: You are applying to Diversified Restaurant Group, a franchisee of Taco Bell and Arby's Corp. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

REPORTS TO: Area Supervisor GRADE LEVEL: 8 JOB SUMMARY: The Restaurant Manager builds and supervises a team that achieves Little Caesars goals of customer satisfaction, sales and profitability and operates the restaurant according to company standards and procedures. PERFORMANCE RESULTS: Ensures customers are served correct, complete orders within service time goals according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and if necessary, the Remedy Process. Prepares and ensures that all colleagues prepare consistent, high quality products that are served to customers as described in the Little Caesars Orientation and Training Handbook and as shown on the job station helpers. Achieves the standards for a clean and organized restaurant and colleague image as defined in the Little Caesars Orientation and Training Handbook, and/or as required by local government agencies. Recruits, hires, trains and evaluates colleagues by following procedures outlined in the SCORES materials, in-store training resources, and the guidelines for colleague evaluation. Develops a productive team by providing direction and supervision of colleagues through the appropriate use of communication, delegation, and disciplinary skills and implements change in a positive manner resulting in low colleague turnover. Ensures a work environment that is in compliance with government regulations and is safe, secure, and free of harassment or discrimination, as defined by Little Caesars policies and procedures. Accurately completes all paperwork associated with daily, weekly, and period end activities as directed by the Area Supervisor or Market Director. Performs labor scheduling, food ordering, and product projections accurately and maintains restaurant equipment so that the restaurant opens and closes as scheduled and is able to service all customer orders each day. Manages all financial responsibilities with integrity and performs tasks associated with achieving cost control goals and supervises colleagues to ensure goals are met. Properly implements shakerboarding, local store marketing events, and in-store promotions that result in increased sales. Nature & Scope The Manager must abide by all state and federal laws OSHA and EEOC requirements, as well as practice and enforce all Little Caesars policies and procedures. The Manager receives direction and training from the Area Supervisor, six week Management Modules, and other Little Caesars training materials and classes. During each shift, they motivate, direct and coach colleagues to work proficiently at their assigned stations, and then follow up to ensure tasks are completed in a timely manner, according to Little Caesars procedures. The Manager is responsible for supervising all colleagues including those under 18 years of age. The Manager must abide by all State and Federal labor laws, OSHA regulations, and EEOC requirements as well as enforce and practice all Little Caesars policies and procedures. The Manager will ensure the restaurant is prepared to meet the needs of customers and work diligently to ensure each customer is satisfied with the service and product they receive. The Manager supports the Area Supervisor and is responsible for building sales and controlling costs by using all cost control tools and processes. They trouble shoot operational problems and find acceptable solutions. Detailed lists of each station's responsibilities and duties can be found in the "Operational Resource Guide" (ORG) and the job helpers posted at each station. Your Area Supervisor will discuss the essential job functions, which are nominally defined as fundamental activities conducted on a daily or regular basis that will affect the success of the restaurant. The Manager will be scheduled to work approximately 50 hours each week. This position requires a hands on style of management and physical work such as: lifting, squatting, and standing for long periods of time. Task Analysis To perform the functions listed in this job description, the following tasks will be required: The ability to lift and move 55 pounds. The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground. The ability to control and utilize equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, pan gripers, spatula, pizza and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, cash register, etcs.). The ability to apply pressure to cut through products and/or clean equipment/utensils. The ability to count, separate and weight all types of food products and inventory items. The ability to effectively communicate to customers and co-workers (reading, speaking, hearing, writing, etc.). The ability to understand directions, instructions and product specifications. The ability to process and complete customer orders. The ability to comprehend all training materials and practice standard operating procedures. The ability to successfully pass required training programs for certification. The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs. The ability to legally drive an automobile adhe1ing to all state and local traffic laws. The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines. Qualifications for Externally Recruited Management Trainees The Candidate must: Have a minimum of two (2) years experience in a management role, achieving at least an assistant manager/ co-manager position in a quick service restaurant, or one (1) year experience in a management position in a full service restaurant. Preferred minimum age of 21. Possess a high school diploma, or equivalent, and possess basic math skills. Have a working knowledge of local store marketing techniques, sales building, and a proven track record of controlling costs. Possess strong management, team building and communication skills. Possess knowledge of how to read and analyze profit and loss statements. Be dependable, hard working and have the ability to work a varied, 50 hour workweek under pressure and in stressful situations. Possess a valid driver's license from the state ofresidence with a driving record maintained within company guidelines. Possess a reliable vehicle and auto insurance as a primary driver to complete daily banking and other responsibilities as directed by the Area Supervisor or Market Director. Meet Little Caesars Background Verification guidelines. The U.S. Department of Justice (INS Division) requires that each Team Member provide documentation that proves their eligibility to work in the United States. Qualifications for Internally Promoted Little Caesars Managers The Candidate must: Preferred minimum age of 21. Possess a minimum of 2 years restaurant/ retail management experience. Be certified as a Little Caesars Co-Manager for a minimum of 6 months to 1 year, depending on performance evaluations, and has successfully completed BOC and AOC. Score at least 90% on the last two security audits conducted during their shifts. Have achieved at least an average score of "meeting standards" on their last two performance evaluations. Have participated in the training of Assistant Managers and Colleagues. Have a recommendation from their current Manager and be interviewed by their Area Supervisor and Market Director. See points 3 through 10 of externally recruited management trainees for additional requirements. Please Note: Little Caesars reserves the right to change, modify, suspend, interpret, or cancel in whole, or in part, any of the duties outlined above, at any time, and without advance notice to the employee. Required Preferred Job Industries Food & Restaurant

REPORTS TO: Area Supervisor GRADE LEVEL: 8 JOB SUMMARY: The Restaurant Manager builds and supervises a team that achieves Little Caesars goals of customer satisfaction, sales and profitability and operates the restaurant according to company standards and procedures. PERFORMANCE RESULTS: Ensures customers are served correct, complete orders within service time goals according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and if necessary, the Remedy Process. Prepares and ensures that all colleagues prepare consistent, high quality products that are served to customers as described in the Little Caesars Orientation and Training Handbook and as shown on the job station helpers. Achieves the standards for a clean and organized restaurant and colleague image as defined in the Little Caesars Orientation and Training Handbook, and/or as required by local government agencies. Recruits, hires, trains and evaluates colleagues by following procedures outlined in the SCORES materials, in-store training resources, and the guidelines for colleague evaluation. Develops a productive team by providing direction and supervision of colleagues through the appropriate use of communication, delegation, and disciplinary skills and implements change in a positive manner resulting in low colleague turnover. Ensures a work environment that is in compliance with government regulations and is safe, secure, and free of harassment or discrimination, as defined by Little Caesars policies and procedures. Accurately completes all paperwork associated with daily, weekly, and period end activities as directed by the Area Supervisor or Market Director. Performs labor scheduling, food ordering, and product projections accurately and maintains restaurant equipment so that the restaurant opens and closes as scheduled and is able to service all customer orders each day. Manages all financial responsibilities with integrity and performs tasks associated with achieving cost control goals and supervises colleagues to ensure goals are met. Properly implements shakerboarding, local store marketing events, and in-store promotions that result in increased sales. Nature & Scope The Manager must abide by all state and federal laws OSHA and EEOC requirements, as well as practice and enforce all Little Caesars policies and procedures. The Manager receives direction and training from the Area Supervisor, six week Management Modules, and other Little Caesars training materials and classes. During each shift, they motivate, direct and coach colleagues to work proficiently at their assigned stations, and then follow up to ensure tasks are completed in a timely manner, according to Little Caesars procedures. The Manager is responsible for supervising all colleagues including those under 18 years of age. The Manager must abide by all State and Federal labor laws, OSHA regulations, and EEOC requirements as well as enforce and practice all Little Caesars policies and procedures. The Manager will ensure the restaurant is prepared to meet the needs of customers and work diligently to ensure each customer is satisfied with the service and product they receive. The Manager supports the Area Supervisor and is responsible for building sales and controlling costs by using all cost control tools and processes. They trouble shoot operational problems and find acceptable solutions. Detailed lists of each station's responsibilities and duties can be found in the "Operational Resource Guide" (ORG) and the job helpers posted at each station. Your Area Supervisor will discuss the essential job functions, which are nominally defined as fundamental activities conducted on a daily or regular basis that will affect the success of the restaurant. The Manager will be scheduled to work approximately 50 hours each week. This position requires a hands on style of management and physical work such as: lifting, squatting, and standing for long periods of time. Task Analysis To perform the functions listed in this job description, the following tasks will be required: The ability to lift and move 55 pounds. The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground. The ability to control and utilize equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, pan gripers, spatula, pizza and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, cash register, etcs.). The ability to apply pressure to cut through products and/or clean equipment/utensils. The ability to count, separate and weight all types of food products and inventory items. The ability to effectively communicate to customers and co-workers (reading, speaking, hearing, writing, etc.). The ability to understand directions, instructions and product specifications. The ability to process and complete customer orders. The ability to comprehend all training materials and practice standard operating procedures. The ability to successfully pass required training programs for certification. The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs. The ability to legally drive an automobile adhe1ing to all state and local traffic laws. The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines. Qualifications for Externally Recruited Management Trainees The Candidate must: Have a minimum of two (2) years experience in a management role, achieving at least an assistant manager/ co-manager position in a quick service restaurant, or one (1) year experience in a management position in a full service restaurant. Preferred minimum age of 21. Possess a high school diploma, or equivalent, and possess basic math skills. Have a working knowledge of local store marketing techniques, sales building, and a proven track record of controlling costs. Possess strong management, team building and communication skills. Possess knowledge of how to read and analyze profit and loss statements. Be dependable, hard working and have the ability to work a varied, 50 hour workweek under pressure and in stressful situations. Possess a valid driver's license from the state ofresidence with a driving record maintained within company guidelines. Possess a reliable vehicle and auto insurance as a primary driver to complete daily banking and other responsibilities as directed by the Area Supervisor or Market Director. Meet Little Caesars Background Verification guidelines. The U.S. Department of Justice (INS Division) requires that each Team Member provide documentation that proves their eligibility to work in the United States. Qualifications for Internally Promoted Little Caesars Managers The Candidate must: Preferred minimum age of 21. Possess a minimum of 2 years restaurant/ retail management experience. Be certified as a Little Caesars Co-Manager for a minimum of 6 months to 1 year, depending on performance evaluations, and has successfully completed BOC and AOC. Score at least 90% on the last two security audits conducted during their shifts. Have achieved at least an average score of "meeting standards" on their last two performance evaluations. Have participated in the training of Assistant Managers and Colleagues. Have a recommendation from their current Manager and be interviewed by their Area Supervisor and Market Director. See points 3 through 10 of externally recruited management trainees for additional requirements. Please Note: Little Caesars reserves the right to change, modify, suspend, interpret, or cancel in whole, or in part, any of the duties outlined above, at any time, and without advance notice to the employee. Required Preferred Job Industries Food & Restaurant

REPORTS TO: Area Supervisor GRADE LEVEL: 8 JOB SUMMARY: The Restaurant Manager builds and supervises a team that achieves Little Caesars goals of customer satisfaction, sales and profitability and operates the restaurant according to company standards and procedures. PERFORMANCE RESULTS: Ensures customers are served correct, complete orders within service time goals according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and if necessary, the Remedy Process. Prepares and ensures that all colleagues prepare consistent, high quality products that are served to customers as described in the Little Caesars Orientation and Training Handbook and as shown on the job station helpers. Achieves the standards for a clean and organized restaurant and colleague image as defined in the Little Caesars Orientation and Training Handbook, and/or as required by local government agencies. Recruits, hires, trains and evaluates colleagues by following procedures outlined in the SCORES materials, in-store training resources, and the guidelines for colleague evaluation. Develops a productive team by providing direction and supervision of colleagues through the appropriate use of communication, delegation, and disciplinary skills and implements change in a positive manner resulting in low colleague turnover. Ensures a work environment that is in compliance with government regulations and is safe, secure, and free of harassment or discrimination, as defined by Little Caesars policies and procedures. Accurately completes all paperwork associated with daily, weekly, and period end activities as directed by the Area Supervisor or Market Director. Performs labor scheduling, food ordering, and product projections accurately and maintains restaurant equipment so that the restaurant opens and closes as scheduled and is able to service all customer orders each day. Manages all financial responsibilities with integrity and performs tasks associated with achieving cost control goals and supervises colleagues to ensure goals are met. Properly implements shakerboarding, local store marketing events, and in-store promotions that result in increased sales. Nature & Scope The Manager must abide by all state and federal laws OSHA and EEOC requirements, as well as practice and enforce all Little Caesars policies and procedures. The Manager receives direction and training from the Area Supervisor, six week Management Modules, and other Little Caesars training materials and classes. During each shift, they motivate, direct and coach colleagues to work proficiently at their assigned stations, and then follow up to ensure tasks are completed in a timely manner, according to Little Caesars procedures. The Manager is responsible for supervising all colleagues including those under 18 years of age. The Manager must abide by all State and Federal labor laws, OSHA regulations, and EEOC requirements as well as enforce and practice all Little Caesars policies and procedures. The Manager will ensure the restaurant is prepared to meet the needs of customers and work diligently to ensure each customer is satisfied with the service and product they receive. The Manager supports the Area Supervisor and is responsible for building sales and controlling costs by using all cost control tools and processes. They trouble shoot operational problems and find acceptable solutions. Detailed lists of each station's responsibilities and duties can be found in the "Operational Resource Guide" (ORG) and the job helpers posted at each station. Your Area Supervisor will discuss the essential job functions, which are nominally defined as fundamental activities conducted on a daily or regular basis that will affect the success of the restaurant. The Manager will be scheduled to work approximately 50 hours each week. This position requires a hands on style of management and physical work such as: lifting, squatting, and standing for long periods of time. Task Analysis To perform the functions listed in this job description, the following tasks will be required: The ability to lift and move 55 pounds. The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground. The ability to control and utilize equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, pan gripers, spatula, pizza and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, cash register, etcs.). The ability to apply pressure to cut through products and/or clean equipment/utensils. The ability to count, separate and weight all types of food products and inventory items. The ability to effectively communicate to customers and co-workers (reading, speaking, hearing, writing, etc.). The ability to understand directions, instructions and product specifications. The ability to process and complete customer orders. The ability to comprehend all training materials and practice standard operating procedures. The ability to successfully pass required training programs for certification. The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs. The ability to legally drive an automobile adhe1ing to all state and local traffic laws. The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines. Qualifications for Externally Recruited Management Trainees The Candidate must: Have a minimum of two (2) years experience in a management role, achieving at least an assistant manager/ co-manager position in a quick service restaurant, or one (1) year experience in a management position in a full service restaurant. Preferred minimum age of 21. Possess a high school diploma, or equivalent, and possess basic math skills. Have a working knowledge of local store marketing techniques, sales building, and a proven track record of controlling costs. Possess strong management, team building and communication skills. Possess knowledge of how to read and analyze profit and loss statements. Be dependable, hard working and have the ability to work a varied, 50 hour workweek under pressure and in stressful situations. Possess a valid driver's license from the state ofresidence with a driving record maintained within company guidelines. Possess a reliable vehicle and auto insurance as a primary driver to complete daily banking and other responsibilities as directed by the Area Supervisor or Market Director. Meet Little Caesars Background Verification guidelines. The U.S. Department of Justice (INS Division) requires that each Team Member provide documentation that proves their eligibility to work in the United States. Qualifications for Internally Promoted Little Caesars Managers The Candidate must: Preferred minimum age of 21. Possess a minimum of 2 years restaurant/ retail management experience. Be certified as a Little Caesars Co-Manager for a minimum of 6 months to 1 year, depending on performance evaluations, and has successfully completed BOC and AOC. Score at least 90% on the last two security audits conducted during their shifts. Have achieved at least an average score of "meeting standards" on their last two performance evaluations. Have participated in the training of Assistant Managers and Colleagues. Have a recommendation from their current Manager and be interviewed by their Area Supervisor and Market Director. See points 3 through 10 of externally recruited management trainees for additional requirements. Please Note: Little Caesars reserves the right to change, modify, suspend, interpret, or cancel in whole, or in part, any of the duties outlined above, at any time, and without advance notice to the employee. Required Preferred Job Industries Food & Restaurant

REPORTS TO: Area Supervisor GRADE LEVEL: 8 JOB SUMMARY: The Restaurant Manager builds and supervises a team that achieves Little Caesars goals of customer satisfaction, sales and profitability and operates the restaurant according to company standards and procedures. PERFORMANCE RESULTS: Ensures customers are served correct, complete orders within service time goals according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and if necessary, the Remedy Process. Prepares and ensures that all colleagues prepare consistent, high quality products that are served to customers as described in the Little Caesars Orientation and Training Handbook and as shown on the job station helpers. Achieves the standards for a clean and organized restaurant and colleague image as defined in the Little Caesars Orientation and Training Handbook, and/or as required by local government agencies. Recruits, hires, trains and evaluates colleagues by following procedures outlined in the SCORES materials, in-store training resources, and the guidelines for colleague evaluation. Develops a productive team by providing direction and supervision of colleagues through the appropriate use of communication, delegation, and disciplinary skills and implements change in a positive manner resulting in low colleague turnover. Ensures a work environment that is in compliance with government regulations and is safe, secure, and free of harassment or discrimination, as defined by Little Caesars policies and procedures. Accurately completes all paperwork associated with daily, weekly, and period end activities as directed by the Area Supervisor or Market Director. Performs labor scheduling, food ordering, and product projections accurately and maintains restaurant equipment so that the restaurant opens and closes as scheduled and is able to service all customer orders each day. Manages all financial responsibilities with integrity and performs tasks associated with achieving cost control goals and supervises colleagues to ensure goals are met. Properly implements shakerboarding, local store marketing events, and in-store promotions that result in increased sales. Nature & Scope The Manager must abide by all state and federal laws OSHA and EEOC requirements, as well as practice and enforce all Little Caesars policies and procedures. The Manager receives direction and training from the Area Supervisor, six week Management Modules, and other Little Caesars training materials and classes. During each shift, they motivate, direct and coach colleagues to work proficiently at their assigned stations, and then follow up to ensure tasks are completed in a timely manner, according to Little Caesars procedures. The Manager is responsible for supervising all colleagues including those under 18 years of age. The Manager must abide by all State and Federal labor laws, OSHA regulations, and EEOC requirements as well as enforce and practice all Little Caesars policies and procedures. The Manager will ensure the restaurant is prepared to meet the needs of customers and work diligently to ensure each customer is satisfied with the service and product they receive. The Manager supports the Area Supervisor and is responsible for building sales and controlling costs by using all cost control tools and processes. They trouble shoot operational problems and find acceptable solutions. Detailed lists of each station's responsibilities and duties can be found in the "Operational Resource Guide" (ORG) and the job helpers posted at each station. Your Area Supervisor will discuss the essential job functions, which are nominally defined as fundamental activities conducted on a daily or regular basis that will affect the success of the restaurant. The Manager will be scheduled to work approximately 50 hours each week. This position requires a hands on style of management and physical work such as: lifting, squatting, and standing for long periods of time. Task Analysis To perform the functions listed in this job description, the following tasks will be required: The ability to lift and move 55 pounds. The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground. The ability to control and utilize equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, pan gripers, spatula, pizza and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, cash register, etcs.). The ability to apply pressure to cut through products and/or clean equipment/utensils. The ability to count, separate and weight all types of food products and inventory items. The ability to effectively communicate to customers and co-workers (reading, speaking, hearing, writing, etc.). The ability to understand directions, instructions and product specifications. The ability to process and complete customer orders. The ability to comprehend all training materials and practice standard operating procedures. The ability to successfully pass required training programs for certification. The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs. The ability to legally drive an automobile adhe1ing to all state and local traffic laws. The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines. Qualifications for Externally Recruited Management Trainees The Candidate must: Have a minimum of two (2) years experience in a management role, achieving at least an assistant manager/ co-manager position in a quick service restaurant, or one (1) year experience in a management position in a full service restaurant. Preferred minimum age of 21. Possess a high school diploma, or equivalent, and possess basic math skills. Have a working knowledge of local store marketing techniques, sales building, and a proven track record of controlling costs. Possess strong management, team building and communication skills. Possess knowledge of how to read and analyze profit and loss statements. Be dependable, hard working and have the ability to work a varied, 50 hour workweek under pressure and in stressful situations. Possess a valid driver's license from the state ofresidence with a driving record maintained within company guidelines. Possess a reliable vehicle and auto insurance as a primary driver to complete daily banking and other responsibilities as directed by the Area Supervisor or Market Director. Meet Little Caesars Background Verification guidelines. The U.S. Department of Justice (INS Division) requires that each Team Member provide documentation that proves their eligibility to work in the United States. Qualifications for Internally Promoted Little Caesars Managers The Candidate must: Preferred minimum age of 21. Possess a minimum of 2 years restaurant/ retail management experience. Be certified as a Little Caesars Co-Manager for a minimum of 6 months to 1 year, depending on performance evaluations, and has successfully completed BOC and AOC. Score at least 90% on the last two security audits conducted during their shifts. Have achieved at least an average score of "meeting standards" on their last two performance evaluations. Have participated in the training of Assistant Managers and Colleagues. Have a recommendation from their current Manager and be interviewed by their Area Supervisor and Market Director. See points 3 through 10 of externally recruited management trainees for additional requirements. Please Note: Little Caesars reserves the right to change, modify, suspend, interpret, or cancel in whole, or in part, any of the duties outlined above, at any time, and without advance notice to the employee. Required Preferred Job Industries Food & Restaurant

The starting pay for this position is between $19.50-$24.50 per hour depending on experience and availability! BENEFITS: DRG Cares Grant Program - Grants to assist employees with life challenges and financial assistance DRG Savings Marketplace - Exclusive access to discounts for DRG employees Employee Assistance Program - Counseling services, legal support, travel assistance, etc. Live Mas Scholarship Program Employee Referral Program Education Benefits - GED reimbursement, free second language education, etc. DailyPay - Program that allows you to get your paychecks daily and much more! DRG is looking for a Dynamic and Experienced Leader who wants to work for a fast growing company, with tons of opportunity for growth! A General Manager is a leader who is able to build a team and develop existing team of top performers by training and developing skills, providing clear, consistent direction, and recognizing individual and team contributions. A GM oversees recruiting, training, management, P&L, and overall operations of the restaurant to ensure excellent customer service, high quality foods, people development, food safety, store cleanliness, and maximum profitability. A GM also oversees communication, acts as a liaison with other leadership, and facilitates a focus on company's culture and values. Diversified Restaurant Group is a people first company! We pride ourselves on being a large company with a small company feel. Every person that works here is part of the DRG Family! What started as a 30-unit Taco Bell business in 2012, has since grown into a 240+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California, Kansas, Missouri, and Nevada along with Arby's restaurants in Alaska, California, and Nevada. We have more than 6,000 team members and continue to grow every day! Our CORE Values are simple: Respect Integrity Passion Accountability Commitment Teamwork What will YOU do? Identifying a team with high potential and developing them into leaders. Achieving and maintaining world class operations which includes a successful and well-developed crew and staff, pristine restaurants that serve excellent food, and strong financials. Maintaining and driving high standards and expectations around food quality, customer service, food safety, and store cleanliness by empowering teams in every restaurant he/she is responsible for. Having a clear understanding of and the ability to perform every job in the restaurant. Being held accountable for all aspects of their restaurants' performance and serving as ultimate decision-maker for their restaurants. Engaging in clear, consistent communications with field leadership and restaurant staff on a frequent basis. Demonstrating respect for individual team members and showing appreciation for their efforts and contributions. Building an effective team through training and development; and supplying meaningful and timely performance feedback. Ensuring the compliance of company policies and procedures. Maintaining consistent strong financial results. Are you Qualified? Must be 18 years or older. Education: High School Diploma. Experience: Two-years Restaurant experience required with proven lead experience on all shifts. Must have the ability to read, speak, comprehend, and write in English. Must maintain current Health Card according to state or local requirements. Must have reliable transportation. Must pass Criminal Background Check including MVR. Must be able to pass SERV Safe Certification Course and Exam. This position has an expected 50-hour work week. This position requires open availability (Open availability may be nights, weekends, holidays, varies depending on the needs of the business). DISCLAIMER: You are applying to Diversified Restaurant Group, a franchisee of Taco Bell and Arby's Corp. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

REPORTS TO: Area Supervisor GRADE LEVEL: 8 JOB SUMMARY: The Restaurant Manager builds and supervises a team that achieves Little Caesars goals of customer satisfaction, sales and profitability and operates the restaurant according to company standards and procedures. PERFORMANCE RESULTS: Ensures customers are served correct, complete orders within service time goals according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and if necessary, the Remedy Process. Prepares and ensures that all colleagues prepare consistent, high quality products that are served to customers as described in the Little Caesars Orientation and Training Handbook and as shown on the job station helpers. Achieves the standards for a clean and organized restaurant and colleague image as defined in the Little Caesars Orientation and Training Handbook, and/or as required by local government agencies. Recruits, hires, trains and evaluates colleagues by following procedures outlined in the SCORES materials, in-store training resources, and the guidelines for colleague evaluation. Develops a productive team by providing direction and supervision of colleagues through the appropriate use of communication, delegation, and disciplinary skills and implements change in a positive manner resulting in low colleague turnover. Ensures a work environment that is in compliance with government regulations and is safe, secure, and free of harassment or discrimination, as defined by Little Caesars policies and procedures. Accurately completes all paperwork associated with daily, weekly, and period end activities as directed by the Area Supervisor or Market Director. Performs labor scheduling, food ordering, and product projections accurately and maintains restaurant equipment so that the restaurant opens and closes as scheduled and is able to service all customer orders each day. Manages all financial responsibilities with integrity and performs tasks associated with achieving cost control goals and supervises colleagues to ensure goals are met. Properly implements shakerboarding, local store marketing events, and in-store promotions that result in increased sales. Nature & Scope The Manager must abide by all state and federal laws OSHA and EEOC requirements, as well as practice and enforce all Little Caesars policies and procedures. The Manager receives direction and training from the Area Supervisor, six week Management Modules, and other Little Caesars training materials and classes. During each shift, they motivate, direct and coach colleagues to work proficiently at their assigned stations, and then follow up to ensure tasks are completed in a timely manner, according to Little Caesars procedures. The Manager is responsible for supervising all colleagues including those under 18 years of age. The Manager must abide by all State and Federal labor laws, OSHA regulations, and EEOC requirements as well as enforce and practice all Little Caesars policies and procedures. The Manager will ensure the restaurant is prepared to meet the needs of customers and work diligently to ensure each customer is satisfied with the service and product they receive. The Manager supports the Area Supervisor and is responsible for building sales and controlling costs by using all cost control tools and processes. They trouble shoot operational problems and find acceptable solutions. Detailed lists of each station's responsibilities and duties can be found in the "Operational Resource Guide" (ORG) and the job helpers posted at each station. Your Area Supervisor will discuss the essential job functions, which are nominally defined as fundamental activities conducted on a daily or regular basis that will affect the success of the restaurant. The Manager will be scheduled to work approximately 50 hours each week. This position requires a hands on style of management and physical work such as: lifting, squatting, and standing for long periods of time. Task Analysis To perform the functions listed in this job description, the following tasks will be required: The ability to lift and move 55 pounds. The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground. The ability to control and utilize equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, pan gripers, spatula, pizza and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, cash register, etcs.). The ability to apply pressure to cut through products and/or clean equipment/utensils. The ability to count, separate and weight all types of food products and inventory items. The ability to effectively communicate to customers and co-workers (reading, speaking, hearing, writing, etc.). The ability to understand directions, instructions and product specifications. The ability to process and complete customer orders. The ability to comprehend all training materials and practice standard operating procedures. The ability to successfully pass required training programs for certification. The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs. The ability to legally drive an automobile adhe1ing to all state and local traffic laws. The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines. Qualifications for Externally Recruited Management Trainees The Candidate must: Have a minimum of two (2) years experience in a management role, achieving at least an assistant manager/ co-manager position in a quick service restaurant, or one (1) year experience in a management position in a full service restaurant. Preferred minimum age of 21. Possess a high school diploma, or equivalent, and possess basic math skills. Have a working knowledge of local store marketing techniques, sales building, and a proven track record of controlling costs. Possess strong management, team building and communication skills. Possess knowledge of how to read and analyze profit and loss statements. Be dependable, hard working and have the ability to work a varied, 50 hour workweek under pressure and in stressful situations. Possess a valid driver's license from the state ofresidence with a driving record maintained within company guidelines. Possess a reliable vehicle and auto insurance as a primary driver to complete daily banking and other responsibilities as directed by the Area Supervisor or Market Director. Meet Little Caesars Background Verification guidelines. The U.S. Department of Justice (INS Division) requires that each Team Member provide documentation that proves their eligibility to work in the United States. Qualifications for Internally Promoted Little Caesars Managers The Candidate must: Preferred minimum age of 21. Possess a minimum of 2 years restaurant/ retail management experience. Be certified as a Little Caesars Co-Manager for a minimum of 6 months to 1 year, depending on performance evaluations, and has successfully completed BOC and AOC. Score at least 90% on the last two security audits conducted during their shifts. Have achieved at least an average score of "meeting standards" on their last two performance evaluations. Have participated in the training of Assistant Managers and Colleagues. Have a recommendation from their current Manager and be interviewed by their Area Supervisor and Market Director. See points 3 through 10 of externally recruited management trainees for additional requirements. Please Note: Little Caesars reserves the right to change, modify, suspend, interpret, or cancel in whole, or in part, any of the duties outlined above, at any time, and without advance notice to the employee. Required Preferred Job Industries Food & Restaurant

REPORTS TO: Area Supervisor GRADE LEVEL: 8 JOB SUMMARY: The Restaurant Manager builds and supervises a team that achieves Little Caesars goals of customer satisfaction, sales and profitability and operates the restaurant according to company standards and procedures. PERFORMANCE RESULTS: Ensures customers are served correct, complete orders within service time goals according to the Customer Service Standards, the Priority Guidelines, the telephone and front counter station procedures and if necessary, the Remedy Process. Prepares and ensures that all colleagues prepare consistent, high quality products that are served to customers as described in the Little Caesars Orientation and Training Handbook and as shown on the job station helpers. Achieves the standards for a clean and organized restaurant and colleague image as defined in the Little Caesars Orientation and Training Handbook, and/or as required by local government agencies. Recruits, hires, trains and evaluates colleagues by following procedures outlined in the SCORES materials, in-store training resources, and the guidelines for colleague evaluation. Develops a productive team by providing direction and supervision of colleagues through the appropriate use of communication, delegation, and disciplinary skills and implements change in a positive manner resulting in low colleague turnover. Ensures a work environment that is in compliance with government regulations and is safe, secure, and free of harassment or discrimination, as defined by Little Caesars policies and procedures. Accurately completes all paperwork associated with daily, weekly, and period end activities as directed by the Area Supervisor or Market Director. Performs labor scheduling, food ordering, and product projections accurately and maintains restaurant equipment so that the restaurant opens and closes as scheduled and is able to service all customer orders each day. Manages all financial responsibilities with integrity and performs tasks associated with achieving cost control goals and supervises colleagues to ensure goals are met. Properly implements shakerboarding, local store marketing events, and in-store promotions that result in increased sales. Nature & Scope The Manager must abide by all state and federal laws OSHA and EEOC requirements, as well as practice and enforce all Little Caesars policies and procedures. The Manager receives direction and training from the Area Supervisor, six week Management Modules, and other Little Caesars training materials and classes. During each shift, they motivate, direct and coach colleagues to work proficiently at their assigned stations, and then follow up to ensure tasks are completed in a timely manner, according to Little Caesars procedures. The Manager is responsible for supervising all colleagues including those under 18 years of age. The Manager must abide by all State and Federal labor laws, OSHA regulations, and EEOC requirements as well as enforce and practice all Little Caesars policies and procedures. The Manager will ensure the restaurant is prepared to meet the needs of customers and work diligently to ensure each customer is satisfied with the service and product they receive. The Manager supports the Area Supervisor and is responsible for building sales and controlling costs by using all cost control tools and processes. They trouble shoot operational problems and find acceptable solutions. Detailed lists of each station's responsibilities and duties can be found in the "Operational Resource Guide" (ORG) and the job helpers posted at each station. Your Area Supervisor will discuss the essential job functions, which are nominally defined as fundamental activities conducted on a daily or regular basis that will affect the success of the restaurant. The Manager will be scheduled to work approximately 50 hours each week. This position requires a hands on style of management and physical work such as: lifting, squatting, and standing for long periods of time. Task Analysis To perform the functions listed in this job description, the following tasks will be required: The ability to lift and move 55 pounds. The ability to reach and move items from as high as 6 feet and as low as 6 inches off the ground. The ability to control and utilize equipment safely and correctly (sheeter machine, VCM, sauce ladle, cheese cups, pan gripers, spatula, pizza and dough cutter, different types of knives, can openers, pastry brush, scales, microwave, telephone, cash register, etcs.). The ability to apply pressure to cut through products and/or clean equipment/utensils. The ability to count, separate and weight all types of food products and inventory items. The ability to effectively communicate to customers and co-workers (reading, speaking, hearing, writing, etc.). The ability to understand directions, instructions and product specifications. The ability to process and complete customer orders. The ability to comprehend all training materials and practice standard operating procedures. The ability to successfully pass required training programs for certification. The ability to use mathematical skills to compute sales totals, percentages, inventory usage, food orders, employee work schedules, cash handling results and projected business needs. The ability to legally drive an automobile adhe1ing to all state and local traffic laws. The ability to supervise a number of people at the same time and to motivate them to meet goals, duties and deadlines. Qualifications for Externally Recruited Management Trainees The Candidate must: Have a minimum of two (2) years experience in a management role, achieving at least an assistant manager/ co-manager position in a quick service restaurant, or one (1) year experience in a management position in a full service restaurant. Preferred minimum age of 21. Possess a high school diploma, or equivalent, and possess basic math skills. Have a working knowledge of local store marketing techniques, sales building, and a proven track record of controlling costs. Possess strong management, team building and communication skills. Possess knowledge of how to read and analyze profit and loss statements. Be dependable, hard working and have the ability to work a varied, 50 hour workweek under pressure and in stressful situations. Possess a valid driver's license from the state ofresidence with a driving record maintained within company guidelines. Possess a reliable vehicle and auto insurance as a primary driver to complete daily banking and other responsibilities as directed by the Area Supervisor or Market Director. Meet Little Caesars Background Verification guidelines. The U.S. Department of Justice (INS Division) requires that each Team Member provide documentation that proves their eligibility to work in the United States. Qualifications for Internally Promoted Little Caesars Managers The Candidate must: Preferred minimum age of 21. Possess a minimum of 2 years restaurant/ retail management experience. Be certified as a Little Caesars Co-Manager for a minimum of 6 months to 1 year, depending on performance evaluations, and has successfully completed BOC and AOC. Score at least 90% on the last two security audits conducted during their shifts. Have achieved at least an average score of "meeting standards" on their last two performance evaluations. Have participated in the training of Assistant Managers and Colleagues. Have a recommendation from their current Manager and be interviewed by their Area Supervisor and Market Director. See points 3 through 10 of externally recruited management trainees for additional requirements. Please Note: Little Caesars reserves the right to change, modify, suspend, interpret, or cancel in whole, or in part, any of the duties outlined above, at any time, and without advance notice to the employee. Required Preferred Job Industries Food & Restaurant