General Manager

Manage daily restaurant operations, staff, and execution of company policies while building sales, hitting goals, and driving profitability. Recruit, interview, hire, train, appraise, reward, and discipline employees; resolve complaints and problems. Coach team members to ensure guest satisfaction and model professional behavior. Communicate sales performance and variances to management, cascade corporate initiatives, and occasionally assist with category duties. Champion sales building and suggestive selling to maximize table turnover and sales per guest. Meet and greet guests, investigate food quality/service issues, and maintain efficient operations with appropriate cost controls. Ensure compliance with OSHA, health, and safety codes while enforcing safe work behaviors. Monitor daily activities for quality and cleanliness, control day-to-day operations including cash, inventory, food, and labor, and manage P&L by controlling food, labor, and carryout costs.