Restaurant General Manager

Direct overall restaurant management by directing staff to ensure food safety, product preparation, and cleanliness standards are maintained. Recruit staff and oversee training programs while managing inventory and money control systems, including establishing inventory schedules. Lead local marketing initiatives by contacting prospective customers to promote sales and maintain business records. Operate a computerized Point of Sale system/cash register and work any area of the restaurant as needed. The role requires bending, standing, and walking the entire workday, with the ability to lift 10 pounds frequently and up to 30 pounds occasionally. Exceptional customer service is a major component of this position.