General Manager

The General Manager (GM) is responsible for overseeing all daily operations of the restaurant to ensure an exceptional guest experience, strong financial performance, and a positive, productive workplace. The GM leads all team members, manages operational systems, and upholds company standards for quality, service, and cleanliness.

• Recruit, hire, train, and develop restaurant staff, including supervisors and department leads.

• Create and maintain a positive, inclusive, and motivating work environment.

• Schedule employees to ensure proper coverage and labor efficiency.

• Conduct performance evaluations and provide coaching and corrective actions as needed.

• Oversee daily restaurant operations including opening/closing, service quality, and guest satisfaction.

• Ensure compliance with all food safety, sanitation, and workplace safety standards.

• Maintain facility cleanliness, functionality, and appearance.

• Monitor inventory, order supplies, and manage vendor relationships.

• Analyze sales reports, labor costs, and food costs to optimize profitability.

• Develop and execute strategies to increase revenue and control expenses.

• Manage budgets, forecasting, and financial reporting.

• Ensure accurate cash handling and adherence to financial policies.

• Maintain high standards for food quality, service, and hospitality.

• Address guest concerns promptly and professionally.

• Implement guest feedback to improve overall operations.

• Uphold company policies, brand standards, and service protocols.

• Ensure compliance with local, state, and federal regulations.

• Maintain operational readiness for health inspections and internal audits.

• 3–5+ years of restaurant management experience (full-service preferred).

• Proven leadership, communication, and interpersonal skills.

• Strong understanding of restaurant financials (P&L, labor cost, food cost).

• Ability to multitask, problem-solve, and make decisions under pressure.

• Knowledge of food safety regulations and best practices.

• Experience with POS and restaurant management software.

• ServSafe or equivalent certification.

• Background in staff training and development.

• Full-time position; must be available on weekends, evenings, and holidays.

• Fast-paced environment requiring standing, walking, climbing stairs, and occasional lifting.

• Competitive salary + performance bonus opportunities

• Health, dental, and vision insurance

• Paid time off

• Employee meals and discounts

• Career growth opportunities