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 through coaching and mentorship. Model professional behavior to ensure high guest satisfaction, address food quality and service issues, and maximize table turnover and sales per guest. Control day-to-day activities including cash procedures, inventory, labor scheduling, and P&L management for food, labor, and carryout costs. Ensure compliance with OSHA, health codes, and safety policies while maintaining facility standards and equipment. Work a variety of shifts and weekends to support early close and no late nights.