General Manager

Key Responsibilities

• Operations Management
• • Oversee FOH and BOH service flow to ensure high speed and quality.
  • Enforce strict health, safety, and sanitation regulations.
  • Maintain facility cleanliness, equipment maintenance, and brand standards.
• Financial & Cost Control
• • Manage the operating budget, P&L (Profit and Loss) statements, and payroll.
  • Control food and labor cost percentages to hit margin targets.
  • Oversee inventory levels, ordering, and waste reduction.
• Team Leadership & HR
• • Recruit, hire, train, and mentor all hourly and management staff.
  • Build staff schedules to match peak customer demand while managing labor budgets.
  • Conduct performance reviews, resolve workplace conflicts, and foster a positive culture.
• Guest Experience
• • Interact with patrons, build loyalty, and handle escalated complaints.
  • Monitor online reviews and continuously improve the dining experience.