General Manager

Summary: Responsible for overall planning and directing the functional activities of the restaurant by driving sales, flowing profits, and developing a team that leads to successfully achieving company objectives.

Essential Duties and Responsibilities:
• Knows the GAB mission statement and can execute
• Welcomes guests using the 10-4 rule
• Adheres to a budget and plans for the restaurant including sales goals, profit projections, capital requirements and staff requirements
• Acts as the Guest Services Coordinator during peak volume periods and assigns others as needed
• Generate a profit through controlling food, labor and operating costs and driving sales
• Completes regular inventory counts according to the company standard
• Reviews the general business climate for the restaurant and adjusts staff and inventories, as needed
• Accurately prepare payroll for review
• Manages all personnel files in accordance with local and federal laws