Minimum 2 Years of Restaurant Supervisory Experience at the AGM Level
Basic Food Safety Knowledge – ServSafe Training Provided
Basic Math and Computer skills
Strong Guest Service Skills
Strong Communication Skills
Strong Conflict Resolution Skills
The General Manager, has the overall responsibility for directing the daily operations of the restaurant, ensuring compliance with company standards in all areas of operation, including produce preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of team members, financial accountability, ensuring that the highest quality products and services are delivered to each customer and other duties as required or assigned
Work a 50 Hour Work Week
Ability to adjust your schedule based on stores current needs