Restaurant Operations Director

The General Manager plays a pivotal role in driving restaurant success, balancing operational excellence with guest satisfaction.

• Staff Management
• Operations Oversight
• Quality Assurance
• Performance Evaluation

• Maintain high standards of food quality, service, and hospitality.
• Monitor inventory, order supplies, and manage vendor relationships.
• Analyze sales reports, labor costs, and food costs to optimize profitability.
• Implement effective strategies to increase revenue and control expenses.

• Develop and execute plans to improve operational efficiency, customer satisfaction, and team engagement.
• Ensure accurate cash handling and adherence to financial policies.
• Uphold company policies, brand standards, and service protocols.
• Maintain operational readiness for health inspections and internal audits.

• Foster a positive work environment that encourages collaboration, open communication, and employee growth.
• Lead by example, demonstrating exceptional leadership skills, integrity, and a customer-centric approach.
• Promote a culture of continuous improvement, innovation, and excellence throughout the organization.