General Manager

Execute annual financial, local marketing, guest service, and human resource objectives to ensure restaurant success. Manage the floor, maintain guest satisfaction, and handle complaints professionally while adhering to all federal, state, and local regulations. Recruit, train, and retain staff through ongoing coaching and performance documentation. Oversee food quality, inventory levels, equipment, and premises condition, ensuring compliance with SOPs and sanitation standards. Complete required reports and paperwork for organizational communication. Full-time position with varying hours; health insurance provided for all full-time employees.