General Manager

• Overall operation and profitability of the restaurant while meeting our company's high standard of product and service.

• Daily, weekly, monthly sales information, and adhering to regular reporting requirements.

• Product ordering, inventory counting and control, and overall cost control.

• Cash control, proper banking procedures, completing sales reports, sales, product, and labor projections.

• Interviewing, hiring, training, disciplining, counseling, and terminating employees.

• Proper scheduling of employees, maintaining acceptable labor and staffing requirements, performance reviews, payroll input.

• Continuous training and coaching of employees to maintain consistently high standards of operation, including working regularly with support management (Shift Leaders, Assistant Managers) to allow for effective delegation of management tasks.

• Overseeing a staff of approximately 20 - 30 employees and leading by example.

• Maintaining equipment and cleanliness throughout the restaurant. Arranging for repairs and maintenance.

• Adhering to all state and local laws regarding health, employment, and safety.

• Effective communication with the corporate office and area supervisor.

• Ability to multi-task. 

• Schedule encompasses all shifts, including night and weekends. Handles other assignments and special projects as directed.

Join our team in a fun, fast-paced atmosphere!

• Prior food service management experience preferred.

• Obtain and/or maintain ServSafe certification.

• The standard salaried work week is 50 hours.