General Manager

Manage daily restaurant operations, staff, and execution of company policies while driving sales, profitability, and goal achievement. Recruit, interview, hire, train, and direct employees; appraise performance, resolve complaints, and coach team members to ensure guest satisfaction. Model professional behavior, maintain efficient operations with cost controls, and oversee inventory, labor, and financial reports. Enforce safety codes, monitor quality standards, and meet and greet guests to resolve food or service issues. Control food, labor, and carryout costs through recipe adherence and schedule optimization.