Restaurant General Manager

Directs restaurant operations and supervises all restaurant management and service-team members to ensure maximum customer satisfaction, safety and sanitation, and financial performance. Develops plans to support company strategies for sales and profits, directs work of restaurant staff, ensures proper training and development, maintains health and safety standards, analyzes manpower and inventory, enforces brand standards, and participates in recruitment and selection of management and service staff. Maintains a positive work environment, strong service focus, and effective communication with employees, guests, and regional teams. Requires excellent stamina, leadership, organizational, and verbal/written communication skills, with ability to manage operations, budgets, and adherence to procedures. Must complete all training courses and embody company values.