General Manager

Manage daily restaurant operations, staff, and execution of company policies while driving sales, profitability, and goal achievement. Recruit, interview, hire, train, appraise, and discipline employees; resolve complaints and shape culture to ensure high engagement. Coach team members, model professional behavior, and meet and greet guests to address food quality and service issues. Maximize table turnover and sales per guest by championing sales building and suggestive selling. Maintain efficient operations through cost controls, inventory management, and P&L oversight of food, labor, and carryout costs. Ensure compliance with OSHA, health codes, and safety policies while monitoring daily activities for quality and cleanliness. Control day-to-day functions including cash procedures, schedules, and equipment use.