The General Manager oversees daily restaurant operations, focusing on flawless execution, profitability, and guest satisfaction.
Responsibilities include managing labor scheduling, controlling food costs, ensuring proper food handling procedures, and operating efficiently within budget.
Additional duties involve analyzing P&L statements, training and certifying staff, recruiting, enhancing service and marketing efforts, and overseeing maintenance and repairs.
Candidate must demonstrate leadership, build strong relationships, motivate teams, and control costs while maintaining financial integrity.
Skills & Requirements include a minimum of three years of restaurant management experience with a proven results record, and a high school diploma or GED.