The Restaurant General Manager oversees daily operations, leads and coaches staff, and ensures exceptional customer service to create a memorable dining experience. They manage inventory, control costs, and handle financial tasks such as budgeting and payroll. Responsibilities include hiring, training, scheduling staff, maintaining cleanliness and safety standards, and ensuring compliance with laws and regulations. The GM also manages vendor relationships, oversees food quality, and executes promotional activities. They work under the supervision of the Director of Operations, supervising all store employees. Qualifications include a minimum of 2 years (preferably 4) of GM experience or equivalent education, strong leadership skills, customer service expertise, and proficiency with POS systems and Microsoft Office. Physical demands include standing, lifting up to 50 pounds, and working in a fast-paced environment. Reasonable accommodations are available for disabilities.