Restaurant General Manager

Role & responsibilities

Business Manager work a varied, 65/75-hour work week; operate well in a hands-on working environment; contribute efficiently toward P&L management, cash control/security procedures, maintain inventory, manage labor, review financial reports, and take appropriate action; recruit, interview, and hire team members; conduct performance evaluations; multitask and quickly prioritize tasks; and interact easily with guests.

Area managers should have: a working knowledge of local store marketing techniques and sales building; high level of integrity and business ethics; the ability to recruit and develop personnel who will move the organization forward; strong analytical skills to assess situations, determine root cause, initiate plan of action, and follow through to resolve; excellent communication and delegating skills; strategic goal-setting skills; the ability to make tough decisions in a fast-paced work environment; and strong collaborative and team-building

Demonstrate and ensure operational excellence through the training, coaching, disciplining, and encouragement of Restaurant Managers, Floor Managers, Senior Captain and Guest Service Associates.

Conduct and attend meetings as required

Assume additional responsibilities as assigned

Preferred candidate profile

Perks and benefits