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General Manager
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- Oversee and coordinate the planning, organizing, training and leadership necessary to
- Ensure that all food and products are consistently prepared and the restaurants recipes, portioning, cooking and serving standards.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Continually strive to develop your staff in all areas of managerial and professional development.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
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