General Manager

The Unit Director performs and directs overall restaurant management. Directs staff to ensure that food safety, product preparation, and cleanliness standards are maintained. Maintains standards of restaurant safety and security. Recruits staff and oversees training. Responsible for inventory and money control systems may establish inventory schedules. Responsible for local marketing initiatives may contact prospective customers to promote sales. Maintains business records. Exceptional customer service is a major component of this position.

Education: High school diploma or equivalent.

Experience & Skills: A minimum of 3 years in a restaurant environment, experience in supervising and training a large and diverse staff. Excellent verbal and written communication skills.

Must pass background check and drug screen.