Summary:

The General Manager is responsible for managing the daily operations of the restaurant including the selection, development, and performance management of employees within the standards of Veggie Grill. In addition, they oversee inventory and ordering of food and supplies, optimize profits and ensure guests are satisfied with their dining experience.

Essential Duties and Responsibilities include the following. Other duties may be assigned:

Attract, recruit, develop, and retain team members that embrace the vision, values, and culture of Veggie Grill Prepare team schedules and assign specific duties for each shift. Maintain high levels of engagement with guests and team members Responsible for active guest frequency and recovery Quality standards of service and guest satisfaction Implement and follow all company policies, goals, objectives, and procedures as communicated by leadership and the VG Support Center. Monitor food preparation methods, recipes, and portion sizes. Monitor compliance with all health department regulations regarding restaurant cleanliness, food preparation and temperature control. Plan and properly execute all activities such as seasonal offers, new menus, and promotions with other departments as needed. Manage restaurant inventory to ensure proper management of product Review and manage P&L statements to measure productivity and restaurant sales goal.

To perform this job successfully, an individual must be able to perform each essential duty. The requirements below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.