Restaurant General Manager

Leads and initiates Food and Beverage outlet operations including outlet marketing, food and wine promotions, customer service and inventories. Assists with menu development, recipe development and food preparation for the designated outlet. Develops beverage programs within the parameters of the company’s national agreements. Maintains policies and procedures; develops and executes strategic planning including budget administration, forecasting, and profit and loss accountability. Manages outlet service and management staff; drives guest service initiatives and ensures HACCP, OSHA, and Alcoholic Beverage Commissions guidelines are followed. Conducts inventory for par levels and adheres to purchasing, cost control, and inventory procedures. Oversees staff communication and training, performance appraisals, and HR activities; fosters development and a high standard of service quality. Ensures safety and security of employees and property; supports equal opportunity and non-discrimination commitments.