General Manager

Manage daily restaurant operations, staff, and systems while executing company policies and driving profitability through sales building and goal achievement. Recruit, interview, hire, train, and direct employees; appraise performance, resolve complaints, and enforce safety codes to maintain a safe environment. Shape culture by coaching team members, modeling professional behavior, and ensuring high guest engagement. Maximize table turnover and sales per guest by championing suggestive selling, optimizing labor schedules, controlling food costs, and maintaining inventory. Monitor financial reports, manage P&L, and ensure compliance with OSHA and health standards. Meet and greet guests, investigate service issues, and assist with category duties as needed.