General Manager

Manage daily restaurant operations, staff, and execution of company policies while driving sales, hitting goals, and ensuring profitability. Recruit, interview, hire, train, appraise, and discipline employees; resolve complaints and shape culture to ensure high engagement. Model professional behavior, coach team members, and meet and greet guests to investigate and resolve food quality or service issues. Maximize table turnover and sales per guest by championing sales building and suggestive selling. Control day-to-day operations through cash control, inventory management, labor optimization, and financial reporting. Maintain efficient operations, appropriate cost controls, and profit management while ensuring OSHA, health, and safety codes are met. Monitor daily activities for quality food and cleanliness standards, and maintain facility and company assets.