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.