The general manager is the executive of the restaurant. They will be the team member who spends the most time in the restaurant and plays an integral role in the success of the restaurant. They are also responsible for ensuring standards and procedures are being upheld and followed. The general manager’s responsibilities include, but are not limited to, the following: Responsibilities: • Communicate all necessary information to the team members • Place vendor food orders for delivery to the restaurant • Record weekly inventory of restaurant food and supplies • Manage an open, mid-day, and closing shift • Interview potential team members • Hire team members • Ensure checklists such as opening/mid-day/closing, temperature, prep, safety, and sanitation, and such are being completed daily • Position food items and smallwares in an organized way in the restaurant • Handle guest complaints • Ensure the guest hospitality standard is upheld • Perform the proper cash handling procedures, specifically for opening and closing • Bring deposits to the bank • Perform refunds, voids, comps, and checkouts • Create schedules • Conduct disciplinary actions on team members when necessary • Train the assistant manager and set them up for success • Wash, rinse, and sanitize used dishes if necessary • Unload the trash can and transport the trash to the dumpster Qualifications: • Ability to remain in an upright stationary position for eight plus hours a day • Ability to change stationary positions frequently throughout the shift • Ability to move around the restaurant frequently throughout the day • Ability to transport items up to fifty pounds around the restaurant • Ability to move fryer baskets filled with items in and out of fryers • Ability to read and write effectively • Ability to observe details at close range • Ability to count money Compensation: $60,000 yearly

• Communicate all necessary information to the team members • Place vendor food orders for delivery to the restaurant • Record weekly inventory of restaurant food and supplies • Manage an open, mid-day, and closing shift • Interview potential team members • Hire team members • Ensure checklists such as opening/mid-day/closing, temperature, prep, safety, and sanitation, and such are being completed daily • Position food items and smallwares in an organized way in the restaurant • Handle guest complaints • Ensure the guest hospitality standard is upheld • Perform the proper cash handling procedures, specifically for opening and closing • Bring deposits to the bank • Perform refunds, voids, comps, and checkouts • Create schedules • Conduct disciplinary actions on team members when necessary • Train the assistant manager and set them up for success • Wash, rinse, and sanitize used dishes if necessary • Unload the trash can and transport the trash to the dumpster