General Manager

Manage daily restaurant operations, staff, and execution of company policies while building sales and driving profitability. Provide leadership, direction, and training to direct reports; recruit, interview, hire, and train employees; plan work, appraise performance, and resolve complaints. Shape culture, coach team members, and model professional behavior to ensure high guest satisfaction and engagement. Communicate sales performance, cascade corporate initiatives, and occasionally assist with category duties. Maximize table turnover and sales per guest by championing sales building and suggestive selling. Maintain efficient operations, control costs, and ensure compliance with OSHA, health codes, and safety policies. Monitor quality, cleanliness, and inventory while managing labor and food costs through schedule optimization and recipe adherence. Control day-to-day activities including cash security, equipment use, and facility maintenance.