General Manager

Supervise managers and staff to ensure adherence to company policies, labor standards, and sanitation procedures while maintaining a safe, secure, and healthy facility environment. Oversee daily and weekly inventory, including chicken counts and waste, to control food costs and resolve discrepancies in cost of goods. Manage all cash handling, recruit, train, and schedule team members, and handle customer complaints directly when necessary. Work with the District Manager to coach, counsel, and discipline employees, ensuring labor goals and performance targets are met. Perform regular restaurant inspections and maintain accurate record-keeping for inventory and compensation actions.