General Manager

Manage daily restaurant operations and staff, executing company policies while leading, training, and developing direct reports. Build sales, hit goals, and drive profitability through P&L management, food cost control, and labor optimization. Recruit, interview, hire, and train employees; assign work, appraise performance, and resolve complaints. Coach team members to ensure guest satisfaction, model professional behavior, and maintain a safe environment adhering to OSHA and health codes. Monitor quality standards, control inventory, and maximize table turnover. Communicate sales performance and cascade corporate initiatives to the management team.