The General Manager position manages approximately 35-60+ hourly Associates and lower level Managers at his/her respective Café. Overall responsibilities include(s); providing Guests the highest level of service, quality dishes and a celebratory atmosphere. The General Manager is ultimately responsible for maximizing profitability margins by reducing waste and controlling costs, increasing sales, securing Café funds and assets, hiring, training and developing his/her staff in both technical and leadership skills, and ensuring the Café operates in a productive and efficient manner while adhering to company policies, procedures and standards.


The Sales Manager (a.k.a. Assistant Manager) reports directly to his/her General Manager and secondarily to the Director of Operations. The Sales Manager is ultimately responsible for driving traffic, sales and profit by making cold calls and meeting with organizers from nearby businesses, charity groups, schools, religious organizations, Community associations (etc) to present catering and event opportunities.

Additionally, the Sales Manager is responsible for maximizing profitability margins by reducing waste and controlling costs, securing Café funds and assets, hiring, training and developing the staff in both technical and leadership skills, and ensuring the Café operates in a productive and efficient manner while adhering to company policies, procedures and standards.


The Service Manager is responsible for the daily operations of the restaurant, and provides professional leadership, direction, training, and development to the Front of the House Associates. Manages the Front of the House operations in accordance with company specifications and procedures including the execution of all company policies, procedures, programs, and systems to ensure Associates are fulfilling Mimi’s Standards of Excellence and creating celebratory experiences for our Guests.


The Culinary Manager is responsible for the daily operations of the kitchen, and provides professional leadership, direction, training, and development to the Heart of the House Associates. Manages the Heart of the House operations in accordance with the company specifications and procedures including the execution of all company policies, procedures, programs, and systems by maintaining a safe, orderly and sanitized kitchen. Ensures that all recipes, food preparations, and presentations meet company's specifications and commitment to quality.