General Manager, you are responsible for leading the daily operations of the restaurant, ensuring outstanding guest experiences, maintaining operational excellence, and driving profitable sales growth. You will coach and develop a high-performing team, manage resources efficiently, and uphold standards for quality, service, cleanliness, and food safety.
Key Responsibilities:
- Oversee all aspects of restaurant operations including food preparation, customer service, staffing, and inventory control.
- Lead, coach, and develop team members to achieve operational goals and deliver excellent customer service.
- Manage P&L (profit and loss) statements to meet or exceed budgeted financial targets.
- Maintain compliance with all company policies, procedures, and standards, including food safety and sanitation regulations.
- Recruit, train, and retain high-quality staff; schedule labor to maximize productivity and minimize labor costs.
- Monitor guest satisfaction and handle customer complaints or concerns professionally and promptly.
- Ensure the restaurant is clean, organized, and visually appealing at all times.
- Foster a positive team culture and promote employee engagement.
- Work collaboratively with the District Manager and other leaders to support regional initiatives and improvements.
Requirements
Qualifications:
- 2+ years of experience in restaurant management.
- Proven leadership, coaching, and team-building skills.
- Strong financial acumen and experience managing budgets, labor, and food costs.
- Excellent communication, organizational, and problem-solving skills.
- Ability to work a flexible schedule including weekends, holidays, and evenings.
- High school diploma or equivalent
- Health card
Benefits
Weekly pay.
Competitive hourly wage.
Opportunities for growth and advancement.
- Health Care Plan (Medical, Dental & Vision)
- Retirement Plan (401k, IRA)
- Paid Time Off (Vacation & sick pay)
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