Responsibilities:

The General Manager (GM) has overall responsibility for managing daily operations of a single restaurant (24 - 30 employees) ensuring delivery on guest satisfaction, and ensuring desired restaurant outcomes (i.e.,increased sales, profitability, and employee retention). The GM leads the restaurant management team and oversees the financial controls, operations, people development,customer service and company compliance within the restaurant across all shifts. A GM should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. This position is overseen by a Area Manager (AM) and directly manages Team Members, Shift Leaders and Assistant Managers.

Required qualifications:

• Legally authorized to work in the United States
• Management skills: hiring and onboarding
• Management skills: conducting performance reviews
• Management skills: termination of employment
• Management skills: writing schedules
• Management skills: resolving customer complaints
• Management skills: managing employee conflicts
• Comfortable handling customer complaints
• Able to stand for duration of shift

Preferred qualifications:

• 4+ years of experience in the food & restaurant industry
• 21+ years or older
• At least high school diploma or equivalent or higher
• Management skills: supervising employees