General Manager

Manage daily restaurant operations, staff, and execution of company policies while driving sales, profitability, and goal achievement. Recruit, interview, hire, train, and direct employees; appraise performance, resolve complaints, and address disciplinary issues. Shape culture, coach team members, and model professional behavior to ensure high guest engagement and satisfaction. Communicate sales performance and variances to management, cascade corporate initiatives, and occasionally assist with category duties. Maximize table turnover and sales per guest by championing sales building and suggestive selling. Maintain efficient operations, enforce OSHA and safety codes, and control food, labor, and inventory costs through recipe adherence and schedule optimization. Review financial reports, manage P&L items, and ensure facility and asset maintenance. Meet and greet guests, investigate food quality or service issues, and resolve problems to satisfy guests 100%.