Number of Hours Per Week: 55 plus hours work week; typically, 10-11-hour shifts; must be able to work any day of the week, including Friday, Saturday and Sunday; two (2) days off per week with no guarantee that they will be consecutive. Hours of work, shifts and days worked per weekmay change periodically due to the operational needs.
Description: General Managers should have the emphasis on building sales, managing inventory, customer relations and personnel/hourly team member management. General Managers should display the proficiency in the use of all restaurant equipment, as well as be able to handle all business/administrative, management, technical and training aspects of both the Front of House and Back of House. Certification of McAlister's Management Training Program with completion in all areas with a score of 100%.
Responsibilities:
Manages Restaurant Environment -