The Restaurant General Manager will oversee and direct the daily operations of our American-themed restaurant in the Event Center at WEC. Key Responsibilities: • Financial Oversight: Monitor and control operational expenses, including food, beverage, labor, and supply costs, ensuring alignment with budget goals and financial targets. • Staff Scheduling: Create and manage efficient front-of-house staff schedules, ensuring optimal staffing levels based on forecasted business volume while maintaining compliance with labor laws and budgetary constraints. Foster a positive, high-energy work culture where team members are encouraged to excel and feel valued. • Inventory Management: Oversee inventory management and ordering, ensuring that stock levels meet operational needs while minimizing waste and controlling costs.
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