General Manager

Restaurant General ManagerAre you a strong leader who thrives in a fast-paced, team-oriented environment? As a Restaurant General Manager, you will oversee daily restaurant operations and lead your team to deliver exceptional guest experiences. In this role, you will focus on driving sales growth, maintaining high standards of food quality and service, and ensuring the restaurant operates efficiently and profitably. When the Senior/Area Manager is not present, you will take full responsibility for restaurant operations while developing your team and maintaining a positive workplace culture.Lead Restaurant OperationsOversee daily restaurant operations to ensure smooth, efficient service.Maintain high standards of quality, service, and cleanliness throughout the restaurant.Monitor performance and make adjustments to improve efficiency, guest satisfaction, and profitability.Lead by example by demonstrating strong work ethic, professionalism, and commitment to company values.Recruit, Hire, and Develop Team MembersInterview and hire qualified staff who meet company standards and align with the restaurant's culture.Ensure all hiring practices follow company policies as well as state and federal employment regulations.Train, coach, and develop crew members and shift leaders to build a strong, capable team.Provide ongoing feedback, performance coaching, and recognition to support employee growth and engagement.Manage Scheduling and Labor CostsCreate work schedules that ensure the restaurant is fully staffed to handle guest demand.Monitor labor usage and adjust staffing levels to meet company labor cost targets.Balance operational efficiency with team member productivity and guest service standards.Support Teamwork and Workplace CultureFoster a positive and respectful work environment where team members feel supported and motivated.Maintain strong, cooperative relationships with both management and crew members.Address performance concerns through coaching, counseling, and corrective action when necessary.Assist team members with operational duties during busy periods to ensure smooth service.Communicate and Lead Team MeetingsConduct regular crew and management meetings to communicate company updates, operational goals, promotions, and expectations.Reinforce training, safety procedures, and operational improvements during team meetings.Encourage open communication and feedback to strengthen team collaboration.Inventory and Cost ControlMaintain adequate inventory levels of food, beverages, packaging, and operational supplies.Monitor inventory levels and manage ordering to ensure product availability without unnecessary waste.Control food costs and maintain company food cost variance standards through proper inventory management and waste reduction.Maintain Restaurant Facilities and EquipmentEnsure all restaurant equipment and facilities are properly maintained and functioning.Follow preventive maintenance procedures and coordinate repairs when necessary.Maintain a clean, organized, and safe restaurant environment for guests and team members.Manage Financial and Cash Handling ProceduresOversee all cash handling procedures and ensure strict adherence to company financial policies.Verify that all deposits, registers, and cash procedures are completed accurately.Maintain accurate records and operational reports in compliance with company standards and regulatory requirements.Maintain Professionalism and ComplianceEnsure personal appearance meets company standards and reflects professionalism.Follow and enforce all HR policies, sanitation standards, safety procedures, and security protocols.Maintain compliance with all local, state, and federal regulations to ensure a safe and legally compliant workplace.What Makes This Role GreatLead and develop a motivated teamPlay a key role in driving restaurant success and profitabilityBuild leadership, operational, and business management skillsBe part of a dynamic and supportive work environment with growth opportunities