General Manager - Full Service Dining

The General Manager assumes all responsibilities in the restaurant and must maintain a high level of excellence in food quality, customer service and restaurant cleanliness to maximize profits and minimize costs.
The General Manager must develop an environment conducive to development and growth of all other management members and employees. The General Manager is responsible for delegating individual departmental tasks to other management members and evaluate their performance.
The General Manager must ensure that all financial and personnel administrative duties are completed with a high degree of accuracy in a timely manner.
Areas of Focus:
Operational Standards
Cost Controls
Personnel & Team Development

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