General Manager

Manage daily restaurant operations, staff, and execution of company policies while building sales, hitting goals, and driving profitability. Recruit, interview, hire, train, and manage employees through performance appraisals, rewards, and disciplinary actions. Shape culture, coach team members, and model professional behavior to ensure high guest satisfaction and engagement. Communicate sales performance and variances, cascade corporate initiatives, and occasionally assist with category duties. Maximize table turnover and sales per guest by championing sales building and suggestive selling. Meet and greet guests, resolve food quality and service issues, and maintain efficient operations with appropriate cost controls. Ensure compliance with OSHA, health, and safety codes while enforcing safe work behaviors. Monitor activities for quality and cleanliness, control day-to-day operations including cash, inventory, labor, and financial reports, and manage P&L through food, labor, and carryout cost optimization.