Restaurant General Manager

responsible for leading all on-site restaurant operations in a fast-paced environment, ensuring exceptional guest service and consistent food quality. Key Duties Oversee daily operations to maintain high service standards.Hire, train, and develop team members; manage staffing needs.Maintain food quality, safety, and cleanliness standards.Ensure compliance with health requirements and internal policies.Manage inventory, vendors, and related purchasing activities.Control budgeting and expenses while supporting profitability.Analyze sales and labor reports to improve performance.Promote a safety-first, team-oriented culture. Qualifications & Skills Proven leadership ability in a restaurant or hospitality setting.Strong understanding of food safety, sanitation, and compliance.Experience with team training and performance management.Financial acumen for budgeting, labor, and inventory management.Data-informed decision-making using sales and labor reports.Excellent communication, accountability, and guest-focused mindset.