The General Manager position is the highest level of management within a single restaurant. The GM is responsible for leading, mentoring, and advising the management team and staff to the successful execution of the restaurant. The GM teaches management on the fundamentals and approaches to achieve stated objectives in sales, costs, hospitality,  and team member retention and morale. The GM oversees the entire operation, staffing, and financial performance of the restaurant including having an understanding of the restaurant's progress and having a strategic vision for its future development.

*Bachelor's Degree in Restaurant Management, or 5 years experience required

Responsibilities:

Sets the standards for the 3 pillars - Hospitality, Quality, and Cleanliness.

Displays a high level of professionalism when interacting with guests and staff.

Committed to consistently delivering the best experience to every guest.

Handles and resolves guest complaints/concerns with the commitment to satisfy them.

Makes assessment of the restaurant's position, capitalizes on strengths, and prioritizes improvement where opportunities exist.

Builds staff/management team through internal hospitality, promoting from within, and developing a productive culture.

Follows the RRR model of Retention - Relationships, Recognition, Reward.

Identifies and properly aligns management's strengths/capabilities with tasks, goals, and development.

Develops management by assessment of individual performance, coaching fundamentals, and clearly defining expectations and goals.

Demonstrates leadership through strong involvement in operations.

Earns the respect of the staff/management through a lead-by-example and servant leadership approach.