The General Manager oversees all restaurant operations, ensuring employee performance and guest satisfaction. They focus on delivering quality products, enhancing staff skills and morale, and maximizing financial performance. Responsibilities include maintaining legal and company standards, fostering company values, and effective communication with management and staff. The role involves staying current with industry trends, participating in meetings and training, and handling special projects as needed.
Qualifications include a high school diploma or equivalent, at least 3 years of restaurant experience (preferably QSR), basic computer skills, financial and analytical abilities, and strong planning, team-building, and problem-solving skills. Bilingual skills are a plus. The position requires strong work ethics, confidentiality, and the ability to adapt to a fast-paced environment.
Physical demands involve standing for long periods, bending, working around heat, and lifting 50-75 lbs. The work environment is fast-paced, with kitchen equipment and tight quarters.