Coordinate restaurant service, including front of house and back of house operations.

Collaborate with members of management to uphold guest satisfaction and company standards.

Nurture a positive working environment, playing on the strengths of team members.

Monitor operations and initiate corrective actions.

Comply and enforce federal and state-specific health department standards.

Maintain an approachable, patient, and positive attitude in working with one’s Front of House and Back of House team.

Appraise team member performance and provide constructive feedback.

Perform administrative tasks (e.g. forecasting, food costing, labor costing, inventory, payroll, scheduling, etc.)

Partner with local purveyors and suppliers to ensure use of quality product our restaurants.

Minimum of three years’ of current or previous General Manager experience in a full-service, casual dining environment.

Ability to provide excellent professional references from former supervisors.