Definitions
Unit Level Management Employees - These salaried employees oversee and assist in the management of the restaurant establishment or chain operation (for QSR concepts this includes non-exempt supervisory employees such as shift leaders). This group encompasses more than one level of management with varying responsibilities and includes positions such as Executive Chef, Chef, Sous Chef, Pastry Chef, Banquet Manager, General Manager, Assistant General Manager, Unit Manager, Assistant Manager, Catering Manager, Night Manager, Manager Trainee, Dining Room Manager, Kitchen Manager, etc.
Unit Level Hourly Employees - This group consists of Front of the House (FOH) and Back of the House (BOH) employees paid at an hourly rate, who may receive overtime pay or tips. These employees include Wait Staff, Bus Staff, Front Door/Host/Hostess, Bartender, Dishwashers, Prep Cooks, Line Cooks (including Sauté, Fry, Grill & Pantry).
Job Vacancies — Unit level positions that are open (not filled) and where there is active recruiting for unit level employees from outside the company. Active recruiting includes advertising, accepting applications, interviewing candidates, contacting employment agencies, or soliciting employees through other sources.
People Report guarantees full confidentiality of all submitted information. The information you supply will not be identified with you or your company. The information submitted in this survey will be presented in aggregate and will show segmented and industry averages; no individual company averages or company specific information will be reported back in the published survey results. If you have questions or concerns please contact People Report by email at [email protected] or call 972-364-0490.