The Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan. Focal points include: • \tDriving excellence in customer service • \tMaintaining company standards in product and facility specifications • \tSupervising food handling procedures and operational processes • \tExercising financial control to meet the restaurant profit margin targets • \tSelecting, training, developing and motivating employees

The RGM directly performs hands-on operational work (as necessary) to train employees, responds to customer service needs or otherwise role model appropriate skills and behavior in the restaurant.