General Manager

Duties and Responsibilities: -Oversee operations of 2-3 branches. -Establish restaurant business plans by surveying market demand. -Achieve budgeted revenues, control costs (including labor, food, maintenance, etc.), and  maximize profitability. -Prepare financial reports, including annual budgets and monthly forecasts, to meet set  goals and objectives. -Develop and implement policies and standard operating procedures. -Supervise branch managers and assistant managers. -Participate in recruiting, hiring, and training staff, while providing career development  opportunities. -Ensure a safe, secure, and healthy environment by establishing and enforcing    sanitation standards, complying with health and legal regulations, and maintaining    security systems.

Qualifications:  -Minimum of five years of managerial/leadership experience in the hospitality and food  service industry. -Ability to work in multiple regional locations. -Capability to perform cross-functional roles (front-of-house & back-of-house). -Flexibility to adapt to business needs and scheduling requirements. -Proficiency in reading and analyzing P&L statements to drive business operations  effectively.