General Manager

Manage daily restaurant operations, staff, and execution of company policies while driving sales, profitability, and goal achievement. Lead direct reports through recruitment, training, performance appraisal, and disciplinary actions to shape culture and ensure high employee engagement. Model professional behavior, resolve guest complaints, and maximize table turnover through suggestive selling and efficient scheduling. Control food and labor costs via recipe adherence, inventory management, and financial reporting while ensuring compliance with OSHA, health codes, and safety standards. Maintain facility assets and equipment, and assist with category duties as needed.