The General Manager’s primary purpose is to develop restaurant management and hourly staff to build and increase sales over the previous year and improve profitability, while ensuring employee and guest satisfaction, without compromising the integrity or culture of the concept.
The General Manager is responsible for the success of the operation within their control and demonstrates honesty and integrity in all things.
The General Manager must have the ability to attract and develop a quality staff of “A” players and demonstrate a strong work ethic.
The General Manager has a positive impact on restaurant finances.

Effective oral and written communication skills
Available to work 45-50 hours per week incuding weekends
Ability to work in the kitchen leading, training, teaching and coaching culinary duties
Ability to work in the dining room leading, training, teaching and coaching host and service functions
Walking, bending and stooping for long periods of time
Able to safely lift 50lbs

General Manager