# i need experienced restaurant managers...

**URL:** <https://forums.speedlife.net/t/i-need-experienced-restaurant-managers/192046>\
**Category:** PittSpeed Off Topic\
**Created:** [August 26, 2007, 8:11pm UTC](https://forums.speedlife.net/t/i-need-experienced-restaurant-managers/192046 "2007-08-26T20:11:56Z")\
**Posts on this page:** 1\
**Showing post:** 7

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**Author:** ![GreekPower](https://avatars.discourse-cdn.com/v4/letter/g/9fc29f/32.png) [@GreekPower](https://forums.speedlife.net/u/GreekPower)\
**Post date:** [August 27, 2007, 9:35am UTC](https://forums.speedlife.net/t/i-need-experienced-restaurant-managers/192046/7 "2007-08-27T09:35:20Z")

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> [@my knee is broken](https://forums.speedlife.net/t/my-knee-is-broken/32155/5):
>
> i am in philly now. i do work for the cheesecake factory. we are looking for experienced managers in high volume restaurants. greek power, how much volume did they do??
> 
> fiji, where does he cook at??

it depends, my family owns paparazzi’s in southside (im sure you know of it) I used to do minor things there I would consider it more like a shift manager/assistant for things done. Now the place that I would frequently run we did around 2-5k worth of business a day. Figure that doesnt sound like much but for the size of it, it was :). But right now I work at a dennys as a dishwasher (dont knock it good easy money) and they do about 2k per hour…everyhour.

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