Different websites differ on estimated costs, but labor costs INCLUDE management (owners, operators) not just the pot scrubber.  Excluding management, labor costs might be about 20% or less of operating costs.
http://www.7shifts.com/blog/restaurant-costs/
You can count on the following monthly operating costs for your restaurant.
Rent and utilities (electricity, water, internet, cable, and phone): 5% – 10% of revenue
Food cost: 25% – 40% of food sales.
Labor cost: Roughly 30% of revenue including management salaries of 10%
Insurance varies by provider and type.  
Monthly marketing costs
Miscellaneous expenses like breakage costs
[I had a friend who was opening a high end restaurant. He knew every number for that tier of restaurant in his specific area. Before he even had a location, he knew what he would be paying -- and what menu prices he would need to set -- for everything. He had priced his food sources, table linen services, and everything else.]  
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Most of the old minimum wage laws where I have lived included EXEMPTIONS for certain categories. Restaurant waitstaff and similar jobs that included tips as a major source of income did not have to be paid the prevailing minimum wage, just something below that. (Made up example: When min wage was $10/hr, waiters in a tip-income restaurant had to be paid only $3/hr by the restaurant and recorded on the books as W2 reportable income with deductions.)

Employees are not moochers