General Manager

Manage daily restaurant operations, staff, and execution of company policies while driving sales, profitability, and guest satisfaction. Lead direct reports through recruitment, training, performance appraisals, and discipline; coach teams to ensure high engagement and resolve guest complaints. Optimize labor and food costs through scheduling, inventory control, and portion management while maintaining OSHA, health, and safety compliance. Model professional behavior to foster a warm, hospitable atmosphere and ensure quality food and cleanliness standards. Communicate sales variances to management and cascade corporate initiatives, occasionally assisting with category duties as needed.