General Manager

Manage daily restaurant operations, staff, and systems execution while building sales, hitting goals, and driving profitability. Recruit, interview, hire, train, and direct employees; appraise performance, reward, and discipline staff including termination. Resolve guest complaints, investigate food quality and service issues, and meet and greet guests. Coach team members to ensure success and guest satisfaction while modeling professional behavior. Communicate sales performance and variances to management, cascade corporate programs, and occasionally assist with category duties. Champion sales building and suggestive selling to maximize table turnover and sales per guest. Maintain efficient operations, cost controls, and profit management by optimizing schedules, monitoring labor, controlling food costs through recipes and portion control, and managing inventory. Ensure compliance with OSHA, health, and safety codes while enforcing safe work behaviors and maintaining facility standards. Control day-to-day activities including cash control, security procedures, equipment use, and all assigned duties.