Restaurant General Manager

Lead teams in delivering exceptional Southern Hospitality experiences by driving traffic, sales, and profitability through a customer-centric culture. Actively seek staff development opportunities, communicate effectively with internal and external guests, and take an active role with new team members. Serve as a subject matter expert adhering to all systems, including BoFood and BoLabor, while maintaining standards and executing corrective actions. Reduce R&M via manager walks and timely escalations, fostering external community relationships for recruitment and sales growth. Manage inventory, participate in all LTO cycles, and uphold safety and security standards to increase same-store growth. Work any shift, seven days a week, with a required 50-hour week.