The General Manager directs the operation of an assigned unit by performing the duties

outlined below.

Essential Duties and Responsibilities

• Execute annual financial, local restaurant marketing, guest service, and human resource objectives, strategies and tactics for assigned unit
• Recruit, train, develop and retain team members
• Conduct on-going coaching and administer the restaurant hourly compensation plan.
• Deliver performance appraisals
• Communicate and enforce company policies
• Ensure food safety and presentation is in compliance with SOP standards
• Follow and enforce proper register/cash-handling procedures.
• Implement national and local marketing promotions
• Complete all required reports and paperwork.
• Handle paperwork accurately and on a timely basis.
• Maintain personnel files with appropriate employment and legal documents.
• Perform other duties as assigned. This job descriptions is not all inclusive.

Skills and Requirements

• Ability to manage, motivate, and develop a team
• Demonstrated leadership abilities
• Experience with managing a profit and loss statement and make adjustments accordingly
• Management experience in casual dining or similar segment of at least 3 years
• Must have a valid driver's license
• Ability to operate restaurant equipment to include BOH and FOH systems.
• While performing the duties of this job, the employee regularly is required to stand, walk, and sit. The employee frequently is required to use hands to grasp, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, talk or hear; and taste or smell. The employee regularly must lift and/or move up to 10 pounds and occasionally lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision and distance vision.

Equal Employment Opportunity Employer