General Manager

Manage daily restaurant operations, staff, and systems while building sales, hitting goals, and driving profitability. Recruit, interview, hire, train, appraise, reward, and discipline employees; resolve complaints and problems. Shape culture, coach team members, and model professional behavior to ensure guest satisfaction. Communicate sales performance, cascade corporate programs, and assist with category duties as needed. Champion sales building, maximize table turnover and sales per guest, and meet and greet guests while investigating food quality and service issues. Maintain efficient operations, control costs, manage inventory and labor, review financial reports, and ensure compliance with OSHA, health, and safety codes. Monitor daily activities for quality and cleanliness standards, control equipment use, and maintain facility assets.