General Manager
$90,000–$95,000 year
On-siteFairfield, Connecticut, United States
Job Summary
Manage daily restaurant operations by overseeing all areas, making final decisions on guest experience matters, and controlling staffing needs through shift planning and scheduling. Direct hiring, supervision, and development of hourly employees while maintaining accurate inventory, ordering supplies, and optimizing food and beverage costs. Ensure a safe environment, handle complaints to turn dissatisfied guests into returners, and complete accident reports promptly. Work with corporate staff to create systems supporting growth, operate hot and hazardous equipment, and maintain high standards of cleanliness and uniformity. Requires 5 years of high-volume experience and a BA/BS in management.
Required Qualifications
- 5 years of high volume restaurant experience
- BA/BS degree in hotel/restaurant management
Desired Qualifications
- 5 years of high volume restaurant experience preferred
- BA/BS degree in hotel/restaurant management is desirable
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