The General Manager (GM) has the overall responsibility for directing the daily operations of the restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of team members, financial accountability, ensuring that the highest quality products and services are delivered to each customer and other duties as required or assigned.
Experience as a restaurant GM, having total accountability for the operations of the restaurant.
Previous experience in restaurant management with increasing levels of responsibility and strong working knowledge of general restaurant practices and procedures.
Demonstrated ability to effectively lead/direct, coach and train others, and the ability to relate well using communication, interpersonal, diplomacy and related skills required.
Flexibility in work schedule is required including the ability to work extended hours, weekends, and holidays as operational needs require.