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; appraise performance, resolve complaints, and coach team members to ensure guest satisfaction and high engagement. Model professional behavior, enforce safety codes, and maintain quality food and cleanliness standards. Control day-to-day activities including cash security, inventory, food and labor costs, and P&L management through recipe adherence and schedule optimization. Communicate sales variances to management and cascade corporate initiatives. Occasionally assist with category duties and champion sales building activities to maximize table turnover.