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 shape culture to ensure high engagement. Model professional behavior, coach team members, and meet guests to investigate service or food quality issues. Monitor inventory, control labor and food costs, review financial reports, and maintain facility standards and safety protocols. Communicate sales performance and cascade corporate initiatives to the management team and staff. Occasionally assist with category duties as needed.