Description
The General Manager oversees all aspects of restaurant operations, including financial performance, product production, inventory, personnel, sales, and marketing. They ensure compliance with operational guidelines set by the owner and franchisor, manage daily operations, develop and achieve game plans, maintain high guest service standards, handle customer complaints, and collaborate with external entities to boost sales. The manager is responsible for training and developing staff, managing schedules, optimizing profit margins, controlling costs, and fostering a positive work environment.
