General Manager

Key Responsibilities

• Operations Management




• Oversee FOH and BOH service flow to ensure high speed and quality.


• Enforce strict health, safety, and sanitation regulations.


• Maintain facility cleanliness, equipment maintenance, and brand standards.




• Financial & Cost Control




• Manage the operating budget, P&L (Profit and Loss) statements, and payroll.


• Control food and labor cost percentages to hit margin targets.


• Oversee inventory levels, ordering, and waste reduction.




• Team Leadership & HR




• Recruit, hire, train, and mentor all hourly and management staff.


• Build staff schedules to match peak customer demand while managing labor budgets.


• Conduct performance reviews, resolve workplace conflicts, and foster a positive culture.




• Guest Experience




• Interact with patrons, build loyalty, and handle escalated complaints.


• Monitor online reviews and continuously improve the dining experience.