The General Manager is responsible for overseeing all restaurant operations, ensuring employee performance, and delivering exceptional guest service.
Key duties include maintaining product quality, improving staff skills and morale, maximizing financial performance, and ensuring compliance with laws and company policies. The role requires effective communication, ongoing industry training, and participation in meetings and projects.
Qualifications include a high school diploma, 3+ years of restaurant experience (preferably QSR), basic computer skills, financial acumen, team-building, problem-solving abilities, and strong organizational skills. Bilingual skills are a plus.
Work Environment: Fast-paced with kitchen equipment and tight spaces.
Physical Demands: Standing, bending, lifting 50-75 lbs., working around heat and cleaning products.