General Manager

Manage daily restaurant operations, staff, and execution of company policies while driving sales, profitability, and goal achievement. Recruit, interview, hire, train, appraise, reward, and discipline employees; resolve complaints and shape a culture of high engagement. Coach team members to ensure guest satisfaction, model professional behavior, and maximize table turnover and sales per guest. Communicate sales performance and variances to management, cascade corporate initiatives, and control food, labor, and carryout costs through recipe adherence and inventory management. Enforce OSHA, health, and safety codes; maintain facility standards, cash controls, and equipment usage. Monitor daily activities for quality and cleanliness, optimize weekly schedules, and review financial reports. Assist with category duties as needed and meet all legal requirements for alcohol service where applicable.