Lead, coach, and develop management and hourly team members to drive performance and engagement.
Oversee daily operations, including staffing, scheduling, opening and closing procedures, and shift execution.
Ensure exceptional guest experiences by maintaining service, quality, and cleanliness standards.
Manage financial performance, including labor control, food cost management, inventory, and P&L accountability.
Recruit, hire, train, and retain a high-performing team.
Ensure compliance with health, safety, sanitation, and company policies.
Analyze operational and financial reports to identify opportunities for improvement and implement action plans.
Resolve guest concerns promptly and professionally.
Drive sales through local marketing, community involvement, and operational execution.
Maintain restaurant facilities, equipment, and overall appearance.
Proven experience as a General Manager or Assistant General Manager in a high-volume restaurant or quick-service environment.
Strong leadership, communication, and decision-making skills.
Ability to manage budgets, labor, and cost controls effectively.
Experience with team development, performance management, and training systems.
Strong organizational and time-management skills.
Ability to work flexible schedules, including nights, weekends, and holidays.
Proficiency with POS systems and operational reporting tools.
