General Manager

General Manager Pay: $27.58 per hour Classification: Non-Exempt, Hourly Position Position Summary The General Manager is responsible for the overall leadership, performance, and daily operations of the restaurant. This position oversees staffing, financial performance, guest satisfaction, food safety compliance, and team development to ensure the restaurant meets sales, profitability, and operational standards. The General Manager is a hands-on leader who actively participates in restaurant operations while holding the management team accountable for execution and results. Reporting Structure Reports to the District Manager. Directly supervises Assistant Managers, Shift Leaders, and all hourly team members. Essential Duties and Responsibilities Operational Leadership Oversees all daily restaurant operations Ensures Quality, Service, and Cleanliness (QSC) standards are consistently met Ensures compliance with company policies and operational procedures Ensures compliance with all federal, state, and local health, labor, and safety regulations Financial and Business Management Responsible for achieving restaurant sales and profit goals Manages labor, food cost, inventory, and controllable expenses Reviews operating statements and implements corrective action plans Maintains proper inventory levels for food and non-food items Ensures proper cash handling and security procedures are followed Staffing and Team Development Recruits, interviews, hires, and trains management and hourly team members Conducts performance evaluations and provides coaching and development Takes corrective disciplinary action in accordance with company policy Ensures meal and rest break compliance in accordance with California labor laws Maintains a professional, harassment-free work environment Guest Experience Ensures exceptional guest satisfaction through efficient service and a clean environment Responds to and resolves significant guest concerns Leads team meetings and communicates operational goals clearly Administrative and Compliance Prepares management and hourly schedules in alignment with labor guidelines Oversees payroll accuracy and timekeeping compliance Ensures required certifications and food safety standards are maintained Maintains required documentation and operational records Implements new products, programs, and procedures as directed Qualifications Must be at least 18 years old Minimum 3 years of restaurant management experience preferred Demonstrated leadership and team development experience Strong financial and operational management skills Ability to manage multiple priorities in a fast-paced environment Strong communication and conflict resolution skills High school diploma or equivalent required Must possess and maintain a current ServSafe Manager (Food Protection Manager) Certification as required by the California Retail Food Code. If certification is obtained after hire, the Company will cover the cost of required training and examination. Physical Requirements Frequent standing and walking Reaching, bending, lifting, and repetitive motions Ability to lift and carry up to 40 pounds Exposure to heat, steam, smoke, and cold environments Ability to work varied shifts, including evenings and weekends as business needs require Additional Information This is a non-exempt, hourly position and is eligible for overtime compensation in accordance with applicable wage and hour laws. Employment is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice. We are an Equal Opportunity Employer and do not discriminate on the basis of race, color, religion, sex, gender identity, sexual orientation, national origin, disability, age, or any other protected status under federal, state, or local law. #J-18808-Ljbffr