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 shape culture to ensure high engagement. Model professional behavior to create a hospitable atmosphere, meet and greet guests, and investigate food quality or service issues. Optimize table turnover and sales per guest through suggestive selling, maintain efficient cost controls, and manage food, labor, and inventory. Enforce OSHA, health, and safety codes; monitor daily activities for cleanliness standards; and control day-to-day operations including cash procedures and equipment use. Communicate sales performance and variances to management, cascade corporate initiatives, and assist with category duties as needed.