When starting a new job, two of the most frequently asked questions are: “Who reports to whom?” and “For what is everyone accountable?” “Organization” indicates the tasks each employee is to perform. “Structure” identifies how work is divided, coordinated, and controlled.

A brief description of the various positions within the Operations Department follows. Other major departments within the Company include Finance, Marketing, Human Resources, Training, Purchasing, Construction / Design and Law. These departments are located at the corporate office. Please keep in mind that one of our basic philosophies is to grow from within.

DIRECTOR OF OPERATIONS

Responsible for compliance with all Passariello's operational standards, policies, and procedures within a region, the Regional Manager plays the critical role of the “Communicator” between the Corporate office and the Operations staff. The Director of Operations reports to the President.

DISTRICT MANAGER

Responsible to ensure that compliance with all Passariello's operational standards, policies and procedures within a district including day-to-day operations, finance, human resources, facilities and customer service. The District Manager reports to the Director of Operations.

GENERAL MANAGER

Responsible for compliance with all Passariello’s operational standards, policies and procedures within a restaurant, including day to day operations, finance, human resources, facilities and customer service. The General Manager reports to the District Manager.

MANAGER

Responsible for compliance with all Passariello’s operational standards, policies and procedures within a restaurant in the absence of the General Manager, including day to day operations, finance, human resources, facilities, and customer service. The Manager reports to the General Manager.

ASSISTANT MANAGER

Responsibilities are similar to those of a Manager. Responsible for compliance with all Passariello’s operational standards, policies and procedures within a restaurant in the absence of the General Manager, including day to day operations, finance, human resources, facilities, and customer service. The Assistant Manager reports to the General Manager.

HOURLY KEY MANAGER

Responsibilities are similar to those of a Manager. However, Key Managers primarily cover specific shifts and work on an hourly basis. The position is sometimes filled by someone who is contemplating filling a management position. The Hourly Key Manager reports to the General Manager”.

KITCHEN MANAGER

The kitchen manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and ensure proper storage following FIFO guidelines, and make sure everyone is trained on proper food preparation and kitchen safety techniques, as well as ensuring accuracy and guest satisfaction. The Kitchen Manager reports to the General Manager.

CATERING MANAGER

Responsible for overseeing the catering department. Contacting customers and following up with orders. Communicating with Kitchen Manager regarding food preparation and presentation. Coaching delivery drivers on deliveries of catering orders, set up and customer satisfaction. Building sales in the community and continuing relationships with clients. The Catering Manager reports to the General Manager.

ASSISTANT KITCHEN MANAGER

The Assistant Kitchen Manager has similar responsibilities to the Kitchen Manager and will assume charge of the kitchen in the absence of the Kitchen Manager. The AKM ensures proper food quality, cleanliness, sanitation, accuracy, guest satisfaction and proper storage of product following FIFO guidelines. The AKM reports to the Kitchen Manager.