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The General Manager “GM” leads the operation of the restaurant. The GM has the overall responsibility for directing the daily operations of the restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, guest relations, restaurant maintenance and repair, inventory management, team management, recruiting, hiring, termination and retention of team members, financial accountability, and ensuring that the highest quality products and services are delivered to each guest.
Duties and Responsibilities
Using the GM’s independent discretion and judgment, the position:
*Any and all other duties as assigned
Skills and Abilities
Education and Experience
Certificates and Licenses
Valid Driver's License, Manager Food Handler Certificate, and RBS Certificate.
Travel as required.
The physical demands vary by task and the circumstances. Notwithstanding, the physical tasks described herein are representative of those that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the position.
The position requires that the employee regularly stand, stoop, bend, kneel, and walk throughout the shift. In addition, the position requires the use of hands and arms to lift, move, and carry items weighing up to 25 pounds.
Compensation: Salary ($100,000.00 - $120,000.00)
Benefits & Perks: Health Insurance, 401k, Dining Discounts