General Manager

The General Manager is responsible for all operational & financial aspects of the restaurant, including oversight of the staffing, equipment, product control, guest service & general upkeep of the restaurant. Business will be conducted through open communications with guests, auditing, & coaching team members.

Primary Responsibilities

• Supervise preparation, cooking, & serving of food with utmost concern for food quality.
• Create weekly schedule & organize crew to properly handle business for different shifts.
• Order inventory & supplies, check deliveries for accuracy, & process invoices for payment.
• Properly complete weekly team member payroll data.
• Ensure delivery of the highest levels of guest service & resolve all guest complaints.
• Oversee store safety & implement proper sanitation practices.
• Ensure proper cash handling & reporting of all monies to the corporate office.
• Provide on-the-floor supervision to oversee line production & guest service.
• Provide training, coaching, motivation, & evaluation; hire & terminate team members as necessary.
• Make a positive contribution to the profits of the company.
• Oversee the completion & accuracy of all store reporting.
• Develop store leadership to prepare them for career progression.