restaurant manager

server

line cook

line cook/prep cook

manager

Red Lobster

GERARDO A MENDEZ
1724 NESTING PL
EL PASO, TX 79936


Career Objectives
Seeking a full time position with a well established company where I will be able to utilize my skills and experience
coupled with my high degree of motivation, I feel I would be an asset to your company. I am an assertive leader.
Summary of Qualifications
I have many areas of Customer Service expertise ranging from (Retail, Marketing, Public Relations & Restaurants). I
have Management experience in these areas and I am an assertive leader. I work hard to achieve success in my
jobs.
Work History
Red Lobster, EL PASO, Texas
Server/Certified Trainer/Assistant Manager Jan 15, 2013 - Dec 11, 2013
Server
Greet guests at their tables, keeping them comfortable. Provide efficient service by guiding guests through menus,
suggestively selling drinks, appetizers, entrees and desserts. Collect payments from guests. Write patrons' food
orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. Prepare checks
that itemize and total meal costs and sales taxes. Take orders from patrons for food or beverages.
Certified Trainer
On-the-job training is provided by Certified Trainers team members who have completed certification to train others
who teach new employees the ins and outs of the job. On average, new team members receive 40 to 80 hours of
training (depending on the job) through video and hands-on instruction. Company values and expected behaviors are
woven throughout the training to reinforce that how we treat our guests and how we treat each other is as important
as the specifics of the job itself.
Beverage and Hospitality Manager/Service Manager
Select, hire and train all the folks that'll make sitting at your bar so fun. Then manage their day-to-day shifts. You'll be
a constant motivator and strategist overseeing promotions, supervising bar product inventory, ordering and receiving
shipments, and taking charge of sales and costs at the bar.
Supervise the team that's serving up smiles. Select, hire, train and manage all servers. Oversee day-to-day shifts,
labor, guest services and sanitation. Build check averages and guest counts to support sales. Most important of all:
build relationships with guests.
Underground Beetz Entertainment, El Paso, Texas
Events Coordinator May 05, 2009 - Dec 29, 2012
Coordinate activities of staff and convention personnel to make arrangements for group meetings and conventions.
Arrange the availability of audio-visual equipment, transportation, displays, and other event needs.
Conduct post-event evaluations to determine how future events could be improved. Confer with staff at a chosen
event site to coordinate details.
Consult with customers to determine objectives and requirements for events such as meetings, conferences, and
conventions. Coordinate services for events, such as accommodation and transportation for participants, facilities,
catering, signage, displays, special needs requirements, printing and event security.
American Eagle Outfitters, El Paso, Texas
Sales Associate/Stock Room Assistant Supervisor Sep 21, 2012 - Nov 23, 2012
Sales Associates are responsible for opening and closing the stores. Maintaining product visibility and stock
awareness are key to the role. Customer support in the form of clothing choices, suggestive selling, size
requirements, online ordering, accessory purchases, final sales, returns and purchase issues are all required.
Knowledge of the companies clothing line is imperative.
Overview of Stocking and Inventory Associates Jobs:
Stock and inventory associates are responsible for the flow of merchandise from the point of delivery to the sales
floor or internal destination. When working in this role, you may be responsible for receiving, unpacking, processing,
organizing, and storing merchandise. This position is not just about heavy lifting. The companys merchandising and
display standards will be in your hands, so your work will ensure that products are eaasily accessible, visually
appealing, and constantly available. Your work will enhance the brand image of both the products and the store, and
positively impact the customer experience.
Leo's Mexican Restaurant, Texas
Server/Busser Oct 03, 2011 - Oct 01, 2012
Check with customers to ensure that they are enjoying their meals and take action to correct any problems. Collect
payments from customers.
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen
staff. Prepare checks that itemize and total meal costs and sales taxes. Take orders from patrons for food or
beverages.
Goodwill Industries, EL PASO, Texas
Assistant Supervisor Aug 25, 2010 - Nov 04, 2010
Operates cash register accurately and efficiently for customer transactions, processes credit card transactions and
makes change.
Provides customer service in a friendly manner.
Pulls clothing / textiles from carts or gaylords.
Evaluates quality and determines whether it meets retail standards.
For quality items, determines season of garment and places in hang area or seasonal bin.
For poor quality items, places in bale cart or trash.
Places other items from carts in appropriate bin (shoes, purses, etc.).
Hangs clothing and textiles on hangers and places on z-racks.
Receives payment by cash, check, credit cards, or automatic debits.
Issues receipts and change due to customers.
Counts money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is
adequate change.
Greets customers entering establishments.
Maintains clean and orderly checkout areas.
Determines prices for house wares and places pricing stickers on items using pricing gun.
Answers customers questions and provides information on procedures or policies.
Pulls z-racks from processing area to sales floor.
Hangs items from z-racks in appropriate department.
Straightens sales floor and changing rooms.
Answers customers questions about merchandise and advises customers on merchandise selection.
Packs customer purchases in bags or cartons.
Cleans display cases, shelves and aisles.
Monitors changing rooms for loss control concerns and reports any problems to manager on duty.
Pulls items from carts and places on shelves or racks.
Pulls outdated inventory from shelves and racks, takes off hanger and places in gaylord.
Maintains store premises in compliance with Agency Safety Standards.
Performs other duties as assigned
Mission Homes Inc., El Paso, Texas
Assistant Manager Jul 02, 2008 - Mar 23, 2010
Supervise and coordinate the activities of clerical and administrative support workers.
Hollister Clothing Store, El Paso, Texas
Stocker May 05, 2008 - Aug 31, 2009
Receive, store, and issue sales floor merchandise. Stock shelves, racks, cases, bins, and tables with merchandise
and arrange merchandise displays to attract customers. May periodically take physical count of stock or check and
mark merchandise.
Language Skills
English - Excellent ( Read Write Speak )
Spanish - Excellent ( Read Write Speak )

I must say, this is one of the better jobs I have worked for.  Benefits are great if you work enough hours to get and retain.  Hours are flexible, and time-off is usually easy to get except during the holidays.  A typical weekday/night is usually pretty slow and easy, staff is generally friendly and fun to work with.  Of course there are always a few sticklers.  Weekends are generally busy and good money if you work as a Server or Bartender.  Most people like to joke around and have fun at work, which provides both a relaxed and comfortable environment for the employees as well as the guests.

I have learned much from Red Lobster, namely it's a good job.  I found this out the hard way when I went to work outside the company for a few weeks and experienced first-hand how horrible other jobs are.  I have learned that the guests  are the ones providing  us with jobs and paying our bills and should always be treated with respect and dignity no matter how "difficult" they can be.  Americans tend to be rich and spoiled, but most people are not rich and work hard for their money.  We all work hard for our money, so when we spend it we like to feel appreciated.  Most people are easy, but yes some folks can be extremely difficult, but hospitality is forte.  Believe me, if you are able to make a difficult guest satisfied, they are usually overwhelmed with joy and happiness, and it's contagious they end up making you happy and sometimes cry .  Of course, there are always  a select few that take advantage of our kindness and hospitality, but I have learned to be the better person and make a point to kill them with kindness.  I used to not believe in Karma, but what goes around comes around,  I have seem it too many times.

As far as the Management goes, they are wonderful, so long as you care about your job they take care of you.  Of course, they can be a big pain sometimes and get on everyone's nerves (employees), but they have a  tough job to do and sometimes have to make tough decisions whether they want to or not.  If it wasn't for the wonderful management team, I would not  still be working here.  They work harder than anyone else, and are forced to work the holidays with us.  After working with the same managers for so many years, it's like being with my family on the holidays.

As far as co-workers go they are a mess.  Most are good hard-working industrious people, but of course you always have the lazy-whinny unreliable sticklers.  Of course the managers can't just fire the difficult ones that's unethical, but management does a wonderful job coaching and encouraging the sticklers to brighten-up and work harder.  It works for most, but some just don't care and weed themselves out after being provided with opportunities to turn-around.

The hardest part of the job is getting slammed, crazy busy, unexpectedly, or expectantly just without time to properly set-up and prepare.  What makes that so hard is that in situations like that we are usually understaffed and unprepared.  The normal positive energy goes negative and everyone is running around bumping into each other and squabbling like siblings.  We are like a giant family after all.  It's also hard to deal with all the drama.  No matter how hard you try to stay out of it, you always get sucked in.  The more you avoid it, the worse it gets for you. 

The most enjoyable part of this job is having both management and team members that care about your well-being.  In event of an emergency, crew members usually step in and help out providing various forms of aid.  Management is only allowed to provide certain types of aid such as providing time off  providing financial assistance through Red Lobster's emergency fund.  We all are like a big family, we tend to get on each others nerves, but for the most part every enjoys his/her job and we always try to have fun at work and provide a positive environment for both ourselves at the guests.

I started at Red Lobster as a server in Florida. I only worked down there for about 2 months and had to move unexpectedly for personal safety reasons to Maryland. A month had passed and I still hadn't found a new job and my manager from the Florida store called me and told me he put an outstandingly good word for me at the Hagerstown Red Lobster where I then worked for a little over 2 years. While being there I broadened my knowledge throughout the restaurant and became a hostess, bartender, and an alley coordinator in the kitchen. I tended to be used as a backup employee if the restaurant was short staffed somewhere. My co-workers were and still are my friends who helped in anyway on the clock or off the clock. Most of the people I worked with I spent time with outside of work and we all got to know each other very well. Because I was experienced in different positions at the job, multitasking was a ritual for me. I could go in as a server, but I also hosted if I had a free minute, or I helped bar tend if the bartenders were backed up. A lot of the times if there was an extremely short staff and the manager was stuck in the kitchen, I would run the front of the restaurant and make sure that people were sat correctly and the servers were not swamped with overloaded work. I tried several different times to become a certified trainer and a PRO (Professional Service Specialist) but eventually realized that in this particular store it didn't matter how much time and effort one puts into their job, there wasn't any room for advancement. Several times, I had found out through text messages about co-workers calling out of work that were supposed to help open the restaurant or even just serve, and each time (if I had enough hours that wouldn't put me into overtime) I would call and volunteer myself to help come in and do my job. Management was not organized. Any and all issues I or any of my coworkers addressed to the general manager, kitchen manager, hospitality manager, or service manager was pointless. Neither one of them took responsibility for any action. Each and everyone of them would refer us to the other manager and it would turn into a circle of nothing. When I or my co-workers approach our district manager with the same issues, the other managers got upset, the issue gets addressed for the day that the district manager is there, and then things go back to normal when he would leave. When the general manager said he would do something, he wouldn't and when anyone approached him about it, he wouldn't know what anyone was talking about. A day shift and a night shift usually has 2 managers working or 1 manager and 1 PRO (one for the kitchen and one for the dining room). I can think of specifically 5 different times in just the past 3 months where the restaurant was so very short staffed on any shift because there have been some staffing issues, and the other managers were obligated to stay whether they wanted to or not but the general manager would never stay or come in and help. With management, there is a very strong feeling of a disconnection between employees and management. I personally don't feel like they care about their employees and they don't go above and beyond for anyone unless the district manager is in the building. When dealing with customer complaints in the dining room, they come to the kitchen and talk bad about their guests and sometimes argue amongst themselves on who is going to go out to talk to the customer and make them happy. One manager in specific will be your best friend to your face, walk 5 steps away from you to another employee, and talk bad about you behind your back. She has done it with every employee I have worked with including myself.


In a bustling office downtown, employees at GreenTech Solutions thrived in a workplace that epitomized positive environment and mutual respect. The open-plan layout fostered communication and teamwork, while the vibrant green decor and abundant natural light created a soothing atmosphere. Each morning began with a brief team huddle where successes were celebrated and goals for the day were set. The company encouraged continuous learning, offering workshops and seminars that allowed staff to enhance their skills and advance their careers.

The leadership team was approachable and genuinely interested in employees' well-being, often checking in to provide support and listen to feedback. This open-door policy made staff feel valued and heard. Work-life balance was prioritized, with flexible hours and the option to work from home when needed. There were also regular social events, such as team-building exercises and casual Friday get-togethers, which helped build camaraderie and ease workplace stress.

A key aspect of the positive environment was the emphasis on recognition. Outstanding achievements were frequently acknowledged, whether through monthly awards, a company-wide shout-out in the newsletter, or a simple handwritten note of thanks from a supervisor. This recognition motivated employees to go above and beyond, contributing to a culture of excellence and enthusiasm.

The workspace was designed with comfort in mind, featuring ergonomic furniture, quiet zones for focused work, and collaborative areas for brainstorming sessions. The kitchen was stocked with healthy snacks, and the company provided memberships to a nearby gym, encouraging a healthy lifestyle. GreenTech Solutions also supported community involvement, organizing volunteer opportunities and company-sponsored charity events.

Employees felt empowered to share their ideas and innovations, knowing that their contributions could lead to meaningful change. The collaborative spirit extended beyond work tasks, with teams often brainstorming solutions together and celebrating collective successes. Management actively sought employee input on company policies, demonstrating a commitment to inclusivity and fairness.

A culture of mentorship flourished, with experienced staff guiding newcomers and helping them acclimate. This support system created a nurturing environment where everyone had the chance to succeed and grow. Regular feedback sessions provided opportunities for personal and professional development, ensuring that employees were continuously improving and adapting to new challenges.

The positive atmosphere was also reflected in the office's commitment to sustainability. Recycling programs and energy-efficient practices were integrated into daily operations, reinforcing the company’s dedication to environmental responsibility. This shared commitment to eco-friendly practices enhanced the sense of purpose and pride among employees.

In this vibrant workplace, every day was an opportunity to contribute to a collaborative and supportive environment. The harmony between professional growth, recognition, and personal well-being made GreenTech Solutions a model of how a positive work environment can lead to exceptional productivity and employee satisfaction.

Working at Red Lobster provided me with a well-rounded professional experience, enhancing communication skills exponentially by constant exposure to strangers, reinforcing mathematics and technical skills with modern touch-screen computer systems, increasing my knowledge base regarding nutritional and legal matters that applied to the restaurant menu, and propagated newfound teamwork skills by maintaining constant communication with servers/managers/kitchen/bar tender staff members to achieve crew goals. It is a professional, organized, and clean social environment which helped to enrich our team’s efficiency and sense of community. 

The management team was connected and committed to team-members, but were often stretched too thin, considering the small management staff an the large restaurant building. 

Tending bar required constant compartmentalization and time-management skills because people are constantly sitting down, placing orders, and getting up the entire time and it requires quick wit and a positive customer service approach to mediate the chaos of constant arrival and departure.

The hardest part of the job was constantly compensating for the shortcomings of other co-workers. One would think that when all of your core responsibilities have been taken care of, the remaining labor would be a breeze. However, once I was finished with all of my bartender side-work, I still found myself stuck restocking salad-stations and rolling silverware for the restaurant instead of being able to catch a breather from the constant conscious effort of bar sanitation and presentation. After a while, one begins to wonder whether it is even worth trying your very hardest at work if the managers  will simply make you do someone else's job (without paying you extra) the moment you excel at your own. It is micro-management at its finest, yet shrouded behind the guise of 'teamwork.'

My absolute favorite aspect of the job was the service/hospitality opportunities that are offered to guests. In addition to serving food and drinks, I was able to converse with, learn about, and even network socially with guests and patrons, which enriched my life as a whole and was a sufficient distraction to the aforementioned micro-management tendencies. That and, of course, the healthy compensation from guests for my tough labors and services.

I started as a server assistant which includes generally helping the server bus tables and walk food. Some servers will take you for granted and expect you to bus all their tables and/or walk all their food while they gossip. You can expect to lift up to 50lbs trays when busy and up to about 30lbs when slower. If it's slow, they will cut you early. Sometimes you will be cut and not find out until you walk in. Pay started at $4/hr with 1.25% tip out from servers' SALES (not tips!) split between ALL SAs on duty that day. 

I was supposed to become a server, but GM said I didn't know the menu well enough, but would let others with some to no serving experience become servers and soon after, allowed me to move into the kitchen as an alley coordinator. Alley coordinator NEEDS to know the menu (ironically) because they put final touches on food and have the final say before food is walked. Alley coordinator is also responsible for keeping alley clean (front of kitchen) and duties include prepping salads, wiping counters, tear down/set up alley for night/next day, etc., 

Servers tend to get impatient and will try to fix their food (add condiments, lemons, knives, sauces/toppings, etc.,) themselves. Some don't know what they are doing and will mess up and occasionally new entree will have to be prepped. Most servers at my location will bare-handedly touch food and claim they "just washed" their hands, even when they didn't. In my state, you HAVE to wear gloves or use tongs (if not wearing gloves) and can NOT wash hands then touch food (may be different for food prep people since their hands are constantly in sinks, but I don't know as much about prep area of food handling) GM will try to come up with excuse for not wearing gloves. Some kitchen and most servers will have some hair hanging down (like bangs or loose ponytails) and will still work with food even though all hair is supposed to be restrained. Very, very few people will actually get new gloves or utensils when allergen warning pops up on entree screen because they don't understand how deadly allergies can be if even a molecule ends up on the food, so if you have a fish allergy, the gloves and utensils that have been touching fish will 95% of the time touch your food as well. 

Pay for alley coordinator is $8.70/hr and is basically a gateway into other kitchen areas like line cook and grill master. 

Be careful. Darden is a great company as a whole and helps out coworkers in times of need (disaster happens, whatever is contributed by employees will be matched 100% by Darden, the parent company), but I personally will not stand for health code violations and have called out managers and servers alike for breaking rules only to get yelled at and talked down to. So, tread with a light foot. It's possibly to become a manager, but much more likely with a degree. 

A typical day at Red-Lobster is usually cleaning your assigned section and registering your section under your employee identification. I worked FOH as a server at the company. I waited and cleaned my assigned tables as the day went by. I also was responsible for taking the order down correctly and making sure the food came out ready for the customer. I also made sure the allergen menu was reviewed and noted for any customer coming in with a concern with allergies to a certain food item on the menu. As a server, I was responsible for up-selling items on the menu/bar-menu. It was my responsibility to get as many up-sells as I reasonably could as a server. I was also responsible for deserts and sometimes prep for BOH duties.  Being a server is a hard-job, and it is demanding on your body.  Red-Lobster is a great start-up as a server. I learned the ins and outs of the service as FOH. I learned how to up-sell products and follow procedure as an employee. I also learned how to work under pressure in a timely manner. 

The management at Red-Lobster was okay. My manager was very strict but at the same time a person I could work with on a day-to-day basis. My problem with the management was promotional items such as "endless shrimp." Which was a great up-sell for the place. However, my issue with that is the fact that it was endless and as a server it was hard to get tips based on the service. The servers did not like endless shrimp. It was hard to make money. I had to take the time to walk out the shrimp for the other servers so they could get the orders done in a timely manner. It effected my service, but I was still tipped out for doing so! And also thanked for the effort. 

The culture at Red Lobster was hard and rough at times. But as a team we all worked together at the end of the day. Red-Lobster can be a very competitive company to work for. The location I was at was a very popular and busy one. There were times where some of the employees were rude to each other and yelling matches would start. The hardest part of the job was dealing with egos in the industry and keeping up with a BOH. Having a good service as FOH is very important because it will reflect on how much you make. Where you seated in the restaurant and your hours. Being on time and making sure to have discipline is very important in the industry. 

       The most enjoyable part of the job is having a team who work together well without drama or bullying. I valued good service for everybody and making sure the other servers were accommodated for when they were in the weeds and needed help. Being a server/BOH/management in this industry is TOUGH and not a cakewalk. 




A typical day at work would be coming in greeting guest/making sure rotation of servers are in correct order/taking guest to their seats/occasionally taking carry out orders/ringing in the order and getting the food boxed up and making sure order is correct/cashing out the carry out order.
  Our management team are pretty well liked. I could go to them for just about anything, if i have question about something they are sure to give me an answer and if they don't know right off hand they are quick to find me an answer. I've worked with the general manager the entire almost 9 years that i've worked with her and she's honestly like a mother figure to me. If i have a problem she is always there to help me out. She goes above and beyond to make sure I'm getting enough hours and if there is a problem with something she is easily approachable to talk to. We talk and sort the problem out and fix it. 
  I get along with the majority of my co-workers. We work as a team at red lobster. If anyone needs anything we are always there to help one another out for example if one of the servers needs a help walk to walk their food we are willing to help walk food. If a server needs us to get drink orders we will always help out and take them for them.  Since i have been there for quite a while i do a lot of training of the new employees. I feel i am easy to approach if they have any questions and am more than willing to help them with anything they may need. 
  The hardest part of my job would be at times it can get pretty busy and hectic up front especially on the weekends for example people wanting quote times for larger parties. Taking call ahead seating for parties of 4 or less. Making sure the other host/hostesses are doing their jobs. Making sure tables are being bussed and cleaned properly  and sat at a timely fashion. At times we have large carry out orders, making sure the carry out orders are correct and put together by the time the customers would like them by. 
  The most enjoyable part of my job would be meeting new people. I like talking to guest and getting to know them. We have quite a few regulars that frequent often, it's nice to see them and talk with them. Getting lobsters out of the tank for little kids to see/pet as they like to say brightens my day a bit. It's cute to see how the little kids react to the lobsters and they get a little kick out of it. 
   What i've learned from my job would be how important team work is, without team work things tend to be more hectic and not as efficient. When you work well with others everything else runs smoothly.

A typical day at work was preparing to getting before start off hygiene wash hands , wearing apron especially putting on hand gloves and wear a hair net.

What you believe you learned. It's ok to make a mistakes by learning from it but I always ask my boss,head chef or Co workers about what other thing I'm working on. 

Management: 
Take responsibility with the dishes before eating. First I ordered something at the restaurant after the waiter serves food.

After that pass the dirty plates to Stepheno the dish washing machine guy. Then move on to the next task.

Workplace Culture: working with the seafood preping preparing to marinated the appetizers and main dish and after that after preping the seafood wish put in the freezer so it is nice and fresh cook.

The hardest part of my Job was kinda embarrassing but I'm ashamed that people would make fun of me about my weakness. The hardest part of this job was getting a noise bleed while my forehead was high heat temperature was about to rise high. I felt sorry since the incident ever since the pandemic started it made me feel depressed  because I use to work at Red Lobsters at Highway 7 and Young Street. 

I went to the Philippines with my Mom since March to July and the saddest thing ever was the pandemic postponed all classes and workers I never ever get a chance to say good bye it was a tough lesson about safety and take more responsibility with a positive attitude. 

Years later I gave away my resume the same location at Red Lobsters well I surprised everyone that I'm back but there is a thing sadly I have to make a farewell speech for all the awesome workers who guide me and gave me a simple instructions in the work safety environment. 

The speech was said I would like to say thank you everyone in the kitchen for giving me this awesome opportunity to work with you guys!  

The most enjoyable part of the job was food preping, use the vegetables smash dicer, measuring the portions ounces of food, folding napkins with silverware, cleaning mold shelfs especially put the clean plates in the dish wrack. 

Always tell the supervisor and the head chef what is the next task I'm work on for today. 

Enjoy having a less conversation with the Co workers even though they made feel happy. 

Since I left Red Lobsters due to graduating at the peak program from 2 years. 

The part of the wait is on the new chapter of this story is to get a job and work at 9:30 am to 5 Pm.

My goal is to save up more on my college funds and purchasing things that I want to buy.


I started during a big transition in the company when the need to maximize profits with fewer guests came into eat. I slowly watched them cut benefits and bartender pay to have the servers have an automatic percentage of their sales, not their earned tips, go to the bartender and server assistants. I also watched them get rid of vacation pay for certain employees, cut the employee stock program, and raised the rates of health care yearly but the insurance is HORRIBLE if you ever have the misfortune of having to use it. As far as advancement, I was promoted to Certified Server trainer within 3 months, but then they also got rid of the extra pay they used to give when you would trian. While training, you have no choice but to go at a slower pace and possible get fewer tables in order to ensure proper training of the employee, but apparently Darden does not value having properly trained employees or respecting the people that make sure they are trained according to Darden standards. This is a decent place if you don't plan to work here for a long time, but both General Managers I had for both restaurants I worked in were bullies and both have subsequently been terminated. They say there is an open door policy, but if the District Manager and Manager are friends, nothing will come of the report you make and it will also make your work life there much more difficult. You are promised the worst shifts until you quit. That is their way of firing you without having to pay unemployment. Basically, starve the person until they have no choice but to move unto the next cruddy job. I personally left the company in good standing, but I had a hard time in the particular restaurants I worked because of what I watcjhed happen to other employees. I can no longer work for a brand that doesn't share my values, nor will I eat at any of their establishments. If you get into a restaurant you enjoy, I say go for it. Oh, I also have a friend that is still working there and now is travelling to Saudi Arbia for a restaurant opening, although they are only paying $10 an hour while he is there. I realize they are paying his travel expenses, but we live in the US, so you kind of expect that!

Top Job Titles	Average Salary
Restaurant manager 27 salaries reported	$53,025 per year
Server 77 salaries reported	$21.50 per hour
Line cook 112 salaries reported	$15.69 per hour
Line cook/prep cook 62 salaries reported	$14.90 per hour
Manager 4 salaries reported	$64,526 per year

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