General Manager

Qualifications Must possess leadership qualities, organizational skills, and ability to interact cooperatively with others Leadership experience required Must be 21 years of age or older Must have a valid driver's license, vehicle insurance, and reliable transportation Ability to work a minimum of 5 days and 48 hours per week Ability to work a flexible schedule including days, nights, weekends, and holidays Subject to a potential successful completion of background check Sit, stand, and walk continuously Occasionally stoop, bend, crouch, or climb, including the use of ladders Frequently lift, push, pull, and carry up to 50 pounds, including lifting overhead Communicate proficiently through speech, reading, and writing Work in an environment that features hot and cold temperature variations and exposure to food allergens Operate and work safely with restaurant equipment including, but not limited to, knives, fryers, and potentially hazardous equipment Responsibilities General Managers are responsible for providing guidance and leadership to their team to create a positive culture and maintain high team morale You will execute and assist in the development of action plans according to company goals and objectives You will manage and oversee the daily operations of the restaurant focusing on staffing, team member development, sales growth, cost management, guest experience, and ensuring brand standards are consistently upheld Ensure that the restaurant delivers great experiences to guests Maintain appropriate staffing levels Ensure effective work schedules are created in a timely manner Ensure team members and managers receive proper training and development Create and maintain a positive culture within the location Recognize and reward team members Plan and delegate shift assignments Manage profitability through driving sales, controlling costs, developing team members, and ensuring operational standards are consistently upheld Increase sales by building community relationships Proactively manage restaurant operations to include planning/forecasting of weekly sales, labor, and cost of goods Develop action plans to improve execution of processes to increase sales, profitability, and guest experience #J-18808-Ljbffr