Under the direction of a District Manager, the General Manager is responsible for the restaurant’s daily operations, including, but not limited to:
- Maintain day-to-day financial controls
- Create and manage staff schedules
- Interview, hire, train and orientate team
- Oversee coaching, counseling, and developing staff and managing team relations.
- Exercise proper food handling, equipment maintenance and facility management
- Ensure health and safety inspections and standards are met
