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General Manager
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- Train, coach and provide regular performance feedback (positive and corrective)
- Develops and executes the business plan (key elements include fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant.
- Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our Guests and employees.
- Is of high personal integrity and treats all employees with honesty, respect and dignity.
- Able to work a standard 47 ½ - 50 hour work week; able to work flexible hours necessary to manage and operate the restaurant effectively.
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