The General Manager oversees daily restaurant operations, ensuring guest satisfaction, high-quality food, and achieving sales and profitability goals.
They manage a team, handle staffing, training, inventory, and financial controls, and ensure compliance with policies and safety standards.
Key responsibilities include maintaining cleanliness, promoting friendly service, managing budgets, marketing, public relations, and equipment maintenance.
The GM works long, flexible hours, including evenings, weekends, and holidays, often up to 65 hours/week.
Required skills include excellent communication, problem-solving, organizational, and leadership abilities.
Qualifications include 1-2 years of restaurant management, a valid driver’s license, and physical ability to perform active tasks.
The role demands physical activity, frequent standing, lifting up to 50 pounds, and exposure to varying conditions.