General Manager

Oversee, direct, and coordinate planning, organizing, training, and leadership for sales, costs, employee retention, guest service, food quality, cleanliness, and sanitation. Recruit, hire, schedule, train, and manage team members across all departments while ensuring adherence to restaurant policies, procedures, standards, and training programs. Monitor compliance with health, fire, federal, state, county, and municipal regulations regarding food preparation, serving, building maintenance, and labor requirements. Control cash and receipts by adhering to handling and reconciliation procedures, monitor budgets and payroll records, and review financial transactions to ensure expenditures are authorized and budgeted. Lead and mentor staff to uphold company culture and values, empowering growth opportunities within the organization.