General Manager

1. Financial Oversight

Manage daily cash flow, payroll, and vendor payments.

Monitor COGS (Cost of Goods Sold) and implement waste-reduction strategies.

Achieve monthly and quarterly revenue targets.

2. People & Culture

Recruit, interview, and onboard all front-of-house (FOH) staff.

Conduct regular performance reviews and handle disciplinary actions.

Schedule labor efficiently to meet demand without "over-staffing" during slow shifts.

3. Operational Excellence

Ensure the restaurant meets all health, safety, and licensing regulations.

Maintain the physical facility (scheduling repairs for AC, kitchen equipment, etc.).

Standardize Service SOPs (how guests are greeted, how wine is poured).

4. Guest Experience

Be the "face" of the brand on the floor during peak hours.

Manage online reputation (responding to Google/Zomato/Yelp reviews).

Drive local marketing efforts and loyalty programs.