General Manager

The General Manager directs the operation of an assigned unit by performing the duties outlined below. Essential Duties and Responsibilities Execute annual financial, local restaurant marketing, guest service, and human resource objectives, strategies and tactics for assigned unit Recruit, train, develop and retain team members Conduct on‑going coaching and administer the restaurant hourly compensation plan Deliver performance appraisals Communicate and enforce company policies Ensure food safety and presentation is in compliance with SOP standards Follow and enforce proper register/cash-handling procedures Implement national and local marketing promotions Complete all required reports and paperwork Handle paperwork accurately and on a timely basis Maintain personnel files with appropriate employment and legal documents Perform other duties as assigned. This job descriptions is not all inclusive Skills and Requirements Ability to manage, motivate, and develop a team Demonstrated leadership abilities Experience with managing a profit and loss statement and make adjustments accordingly Management experience in casual dining or similar segment of at least 3 years Must have a valid driver's license Ability to operate restaurant equipment to include BOH and FOH systems Physical requirements: regularly stand, walk and sit; use hands, arms and fingers; stoop, kneel, crouch; lift and/or move up to 10 pounds regularly and up to 30 pounds occasionally; close and distance vision required Equal Employment Opportunity Employer #J-18808-Ljbffr