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; address complaints, resolve problems, and coach team members to ensure guest satisfaction. Model professional behavior, maintain efficient operations with strict cost controls, and oversee inventory, labor scheduling, and financial reports. Ensure compliance with OSHA, health, and safety codes while monitoring quality food standards and cleanliness. Meet and greet guests, investigate service issues, and champion sales building activities to maximize table turnover and sales per guest.