General Manager

The Restaurant General Manager is responsible for creating a culture that reflects the company values and oversees the daily operations of the restaurant, including selection, development and performance management of employees.

Requirements

• FINANCIAL: Adhere to company standards and service levels to increase sales, manage costs to meet budget targets, and analyze variances.
• FOOD SAFETY AND PLANNING: Maintain a safe, secure, and healthy environment, ensure consistent high quality food preparation and service, and maintain accurate inventory and control cost of goods.
• GUEST SERVICE: Ensure positive guest service in all areas, respond to complaints, and turn dissatisfied guests into return guests.
• OPERATIONS: Ensure a safe working environment, manage shifts, and complete weekly Food Excellence Self-Assessment.
• PERSONNEL: Recruiting, selecting, training, assigning, supervising, coaching, counseling, and terminating employees, communicating job expectations, and developing employees.
• ACCOUNTABILITIES: Maintains compliance with all state, local and federal regulations, upholds company's purpose and values, and keeps District Manager informed of all issues.

Benefits

• Competitive salary
• Benefits package
• Opportunities for advancement