Description

The General Manager (GM) plays a key role in the operations of our restaurants. They have the overall responsibility for directing daily operations, ensuring compliance with city, county, state, and federal guidelines, as well as maintaining company standards. This includes but is not limited to: product preparation, consistency and delivery of products, guest relations, restaurant maintenance and repair, cleanliness, inventory management, team management, recruiting, training and retention, financial accountability, and any other duties required or assigned to them. The GM works collaboratively with the other
staff members to share in the guest satisfaction and efficient operation of the restaurant.. They must be able to recommend, suggest, and implement modifications that will improve the quality of our products and services daily.

Basic Job Tasks
Ensure that all guests feel welcome and are given responsive, friendly and courteous
service.
Ensure that all food and products are consistently prepared and served according to the
restaurant's recipes, portioning, cooking, and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and
sanitation and cleanliness through training of employees and creating a positive,
productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation
procedures in accordance with restaurant policies and procedures.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports, and schedules in an organized
and timely manner.
Ensure that all products are received in correct unit count and condition and deliveries
are performed in accordance with the restaurant's receiving policies and procedures.
Carry out restaurant marketing, advertising, and promotional activities and campaigns.
Performs other duties as assigned.

Qualifications