The restaurant Manager embodies the “culture” of the restaurant with a cheerful, highly customer-focused, and profit-oriented attitude. His/her principal functions are ensuring unparalleled quality, service, food, planning, organizing and supervising the work and training of personnel, maintaining an established food and labor cost, and ensuring the acceptable profitability of the restaurant. The Manager has ultimate responsibility for the total restaurant with the assistance of the Assistant Manager. The Manager must not knowingly violate any laws or regulations and is responsible for ensuring a safe environment for staff and customers.

This includes being constantly aware of sanitation and food safety regulations. The Manager is responsible for providing everything needed for the restaurant’s team to enable them to perform their job responsibilities as laid out in their job descriptions. In some cases, the Siempre Natural® Franchisee will act as restaurant Manager. The Manager, by performing his/her job description, should be constantly increasing the level of professionalism and service we provide in our restaurants. He/she should be looking for ways to increase sales and profits, create a happier crew, and delight guests. The Manager oversees all functions during peak business hours and assists to keep the restaurant running at high efficiency when and where needed.

Assistant Manager

The Assistant Manager maintains the efficiency of the Siempre Natural® environment by supervising a shift when a Manager is not physically present. The Assistant Manager works hand-in-hand with all staff. The Assistant Manager oversees food preparation and cooking, and resolves any customer complaints. Assistant Managers are also responsible for monitoring the actions of their employees on a continual basis to ensure that health and safety standards are obeyed and to monitor customer satisfaction.


The primary responsibilities of the Cashier are to ring up sales, provide change, and take calls for phone-in orders as accurately and efficiently as possible. He greets the customer, inputs what the customer orders, and sends the order to the Bar Server or Kitchen Server through a printer. This person must have a pleasant personality, be able to smile, be able to make good eye contact, and be able to answer any questions a customer may have regarding the menu. If the Cashier is not busy taking an order, the Cashier answers the phone and takes orders over the phone. The Cashier also keeps the POS working.

Bar Server

The Bar Server is responsible for preparing aguas frescas, smoothies, fruit cocktails, and yogurts. This person must be able to prepare custom orders, because many customers want their orders made in a particular way. Presentation of these items is very important and the Bar Server must make sure all items look appealing. The Bar Server handles the fruits and must be very attentive when fruits need to be cut. This person is the intermediary between the Cashier and the Kitchen Server, and thus must always be aware of what customers order. Communication is essential between the Bar Server and the Cashier.

Soup & Salad Specialist

The Soup & Salad Specialist’s (S&SS) main responsibility is to prepare the eight salads available at the salad bar and the soups of the day. However, during rush hours he/she helps others at the bar, kitchen, or by cleaning tables or taking out trash. A typical day includes cleaning, cooking, and shredding chicken; also, cooking the soups of the day, and other ingredients that go into the salads such as potatoes, carrots, etc. After the harder work is done, vegetables, fruits, and other ingredients are diced, chopped, cut, etc. It is as important to monitor the freshness of the salads on a daily basis as it is to prepare the salads.


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