General Manager (Uno Mas Tex Mex)

Establish restaurant business flow by surveying demand, evaluating competitors, and preparing financial, marketing, and sales projections with the Director of Operations. Meet financial objectives through strategic forecasting, budget analysis, variance correction, and strategies to increase average meal checks. Attract patrons by developing community relations programs and tracking changing demands while controlling inventory usage and purchasing. Maintain operations by creating standard operating procedures, implementing quality and service standards, and auditing food, beverage, and service offerings. Accomplish human resource objectives by recruiting, training, scheduling, coaching, and disciplining management staff. Ensure a safe, secure facility by enforcing sanitation standards, complying with health regulations, and maintaining security systems. Work closing shifts, weekends, and holidays as needed in a high-volume environment.