The General Manager oversees the complete operations of a single restaurant, focusing on achieving sales and profit goals, managing staff, and ensuring operational excellence. Responsibilities include building sales through guest engagement, analyzing financials, maintaining safety and sanitation standards, and ensuring regulatory compliance. The role involves hiring, training, scheduling, and developing team members, handling guest complaints, managing vendor relationships, and controlling costs. The GM leads weekly meetings, communicates policies, enforces safety and food quality standards, and maintains a positive community presence. Essential qualifications include at least four years of restaurant management experience, strong communication skills, organizational ability, and proper certifications. The position requires physical activity including standing, reaching, lifting, and operating POS systems. The GM ensures a clean, safe environment and upholds company standards in service, safety, and appearance.