General Manager

Manage daily restaurant operations, staff, and execution of company policies while driving sales, profitability, and goal achievement. Recruit, interview, hire, train, appraise, and discipline employees; resolve guest complaints and food quality/service issues. Coach team members to ensure success and guest satisfaction, model professional behavior, and champion sales building and suggestive selling. Maximize table turnover and sales per guest, maintain efficient operations with appropriate cost controls, and manage P&L including food, labor, and inventory. Ensure compliance with OSHA, health, and safety codes; monitor daily activities for quality and cleanliness standards; control day-to-day operations through cash control, security procedures, and financial reporting.