The Restaurant General Manager oversees daily operations, manages staff recruitment, training, and performance, and ensures a positive guest experience.
They handle financial responsibilities such as increasing sales, managing costs, and analyzing variances, while maintaining compliance with safety, sanitation, and legal standards.
The manager maintains food quality, inventory control, and food safety protocols, including ServSafe certification.
They foster a safe environment, resolve customer complaints, and conduct regular audits.
Personnel development, scheduling, and team communication are key, with a focus on building future leaders.
The role involves ensuring regulatory compliance, reporting to the District Manager, and working 50+ hours/week, primarily on busy days and shifts.
Compensation varies based on experience, with an emphasis on ownership, teamwork, and adherence to company values.