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The Restaurant General Manager is responsible for managing daily operations, profitability, guest relations, and team leadership within the restaurant. They focus on developing leaders, ensuring compliance with health and safety standards, and creating memorable experiences for guests.

The Assistant Manager oversees restaurant operations, focusing on profitability and guest service. Responsibilities include managing inventory, improving guest experiences, recruiting and training staff, and ensuring operational standards are met.

The Assistant Manager supports the Restaurant General Manager in overseeing daily operations, managing inventory, ensuring guest satisfaction, and leading team development. Responsibilities include staff recruitment, training, and maintaining operational standards to enhance profitability and service quality.