The General Manager oversees restaurant operations, focusing on employee development, customer satisfaction, and profit growth.
Responsibilities include establishing a positive work environment, training staff, managing daily activities, ensuring food and service standards, and maintaining safety and sanitation compliance.
Financial goals involve meeting profit targets, increasing sales, controlling expenses, and implementing cost-effective programs to boost guest satisfaction.
Additional duties include supporting marketing strategies, developing menu items, fostering community relationships, and ensuring operational efficiencies.
Reports to higher management and collaborates with various departments. Compensation includes a base salary, quarterly bonuses based on profitability, and performance evaluations. Employment is at-will, with opportunities for growth based on performance.