Restaurant General Manager responsibilities include:

• Oversee all daily restaurant operations, including FOH and BOH.
• Recruit, hire, train, coach, and develop team members.
• Manage scheduling and staffing while controlling labor costs.
• Monitor sales, food costs, inventory, waste, and overall profitability.
• Ensure excellent guest service, food quality, cleanliness, and brand standards.
• Manage ordering, inventory, cash handling, and daily financial controls.
• Ensure compliance with food safety, sanitation, and company policies.
• Develop Assistant Managers and Shift Leaders for advancement.
• Resolve guest and employee concerns while maintaining a positive team environment.

Restaurant General Manager candidates must possess: 

• A minimum of years of as a Restaurant General Manager, preferably in quick-service or fast-casual.
• Strong leadership and team-building skills.
• Experience with hiring, training, scheduling, and employee development.
• Knowledge of labor, food cost, inventory, and P&L management.
• Strong customer service and problem-solving skills.

EOE - Equal Opportunity Employer