Under the direction of a District Manager, the General Manager is responsible for the restaurants 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
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Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
Number of Employees
5,001-10,000 employees