General Manager

• Nov 2006 - Present

Responsible for coordinating with management staff and employees to meet and or exceed all financial goals within the restaurant by focusing on complete guest satisfaction and delivering fresh, high quality food that is consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Oversee all management decision-making and administrative work including but not limited to: human resources, payroll, accounts payable, risk management and marketing. Provide a focus on attracting, recruiting and retaining all employees including developing and training management staff and overseeing the training and development of all hourly employees. Identify and seek out potential business in the local market; maintain relationships with local companies and key people to increase the restaurant’s visibility within the local market.