General Manager

Manage daily restaurant operations, staff, and execution of company policies while building sales, hitting goals, and driving profitability. Recruit, interview, hire, train, and manage direct reports through performance appraisals, rewards, and discipline. Shape culture, coach team members, and model professional behavior to ensure high guest engagement and satisfaction. Maximize table turnover, sales per guest, and sales per hour by championing sales building and suggestive selling. Meet and greet guests, resolve food quality and service issues, and maintain efficient operations with appropriate cost controls. Monitor daily activities for quality food and cleanliness standards, enforce safety codes, and control food, labor, and carryout costs through inventory and scheduling optimization. Manage P&L, financial reports, and schedules while ensuring all equipment and facilities are maintained.