Restaurant General Manager

Key responsibilities

• Operational Oversight:

• Manage daily operations, including front- and back-of-house coordination.
• Ensure all operational duties and tasks are completed on time.
• Implement and enforce corporate policies and procedures.

• Team Leadership and Management:

• Recruit, train, and motivate staff.
• Set expectations and lead by example to foster a positive work culture.
• Manage staff schedules and control labor costs.
• Act as the liaison between corporate and restaurant employees.

• Financial Management:

• Develop and manage budgets for food, labor, and operations.
• Control costs, reduce waste, and monitor profitability.
• Analyze financial performance and drive sales to meet store goals.

• Customer Experience:

• Ensure service quality and guest satisfaction.
• Seek guest feedback and take corrective action promptly.
• Maintain brand standards and operational excellence.