General Manager

Manage daily restaurant operations, staff, and systems while executing company policies and procedures. Provide leadership, direction, and training to direct reports, recruiting, interviewing, hiring, and developing employees. Build sales, hit goals, and drive profitability through P&L management, cost controls, and inventory processes. Coach team members to ensure guest satisfaction, resolve food quality and service issues, and model professional behavior. Communicate sales performance and variances to management, cascade corporate initiatives, and enforce safety codes and OSHA standards. Maximize table turnover and sales per guest by optimizing labor schedules and championing suggestive selling. Maintain facility assets, ensure cleanliness standards, and assist with category duties as needed.