GENERAL MANAGER

The General Manager is responsible for all operational and financial aspects of the restaurant, including staffing, equipment, product control, guest service, and general upkeep. The role involves overseeing the kitchen staff, managing inventory, processing transactions, ensuring customer satisfaction, and providing leadership to the team. The manager will also be accountable for profitability and maintaining standards of safety.

Requirements

• Supervise food preparation, cooking, & serving.
• Order inventory & supplies, and process invoices.
• Manage payroll and cash handling.
• Oversee store safety and sanitation.
• Provide training, coaching, & performance evaluation.

Benefits

• Competitive compensation
• Paid time off