Restaurant General Manager

Lead restaurant operations by developing teams that drive traffic, sales, and profitability while maintaining a customer-centric culture. Actively seek growth opportunities for staff, communicate effectively with all 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 upholding standards and taking corrective action when necessary. Reduce R&M through proper manager walks, process execution, and timely escalation of opportunities. Engage in external community relationships for recruitment and sales growth, manage inventory, and participate in all LTO life cycles. Understand P&L results and how quality, service, and cleanliness impact sales. Demonstrate and uphold safety and security standards, ensuring an outstanding guest and employee experience. Available for any shift, seven days a week, with a required 50-hour work week.