General Manager

Manage daily restaurant operations, staff, and execution of company policies while driving sales, profitability, and goal achievement. Recruit, hire, train, and direct employees; appraise performance, resolve complaints, and enforce discipline. Coach team members to ensure guest satisfaction and model professional behavior in a warm, hospitable atmosphere. Communicate sales performance and variances to management, cascade corporate initiatives, and champion sales building and suggestive selling. Maximize table turnover and sales per guest by optimizing labor schedules, controlling food and labor costs, and maintaining inventory. Ensure compliance with OSHA, health, and safety codes while monitoring quality, cleanliness, and facility standards. Control day-to-day activities including cash procedures, equipment use, and asset maintenance. Work a variety of shifts and weekends, with a salary up to $70,000 depending on experience and location.