General Manager
$70,000–$70,000 year
On-siteVenice, Florida, United States
Job Summary
Manage daily restaurant operations, staff, and execution of company policies while building sales and driving profitability. Recruit, interview, hire, train, and direct employees; appraise performance, resolve complaints, 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 codes, and safety standards while monitoring food quality, cleanliness, and equipment use. Communicate sales performance variances to management, cascade corporate initiatives, and assist with category duties as needed. Control food, labor, and carryout costs through recipe adherence and portion management. Work flexible shifts including weekends, utilizing strong communication and analytical skills to lead the team toward exceptional guest service.
Required Qualifications
- Prior experience in a leadership role
- Available to work a variety of shifts and weekends
Desired Qualifications
- A minimum of 4-6 years of prior experience in a family, fast-food, or casual dining restaurant
- College and/or culinary schooling
- Excellent communication skills
- Strong interpersonal skills and conflict resolution abilities
- Strong planning and organization skills
- Dedication to providing exceptional guest service
- Excellent computer skills
- Strong analytical/problem solving skills
- Exceptional team building capability
- Basic business math and accounting skills
- Basic personal computer literacy
- Ability to manage multiple projects
- Ability to be a role model in employee appearance and presentation
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