The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM operates under the direction of the District Manager and directly manages a team of an Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees).

Summary Of Responsibilities:

Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes

Reviews key P&L lines to increase profitability for the restaurant

Drives sales through proactive guest service, people development & operations management

Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility

Manages the guest experience through operations and timely response to Guest issues

Problem solve...