Restaurant General Manager

Job Summary:

The General Manager is responsible for the day-to-day operations of the restaurant, ensuring high-quality food preparation, efficient service, adherence to food safety standards, and revenue growth. This role requires a strong understanding of guest service, kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The General Manager will oversee all staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to guest satisfaction and operational excellence

Leadership Ascension Strategy: 

Growth at Matter is not just about adding restaurants; it is about scaling our commitment to health-conscious hospitality while providing a clear, documented path for our leaders to grow alongside the brand. The New Market General Manager will have the opportunity to take on more responsibility incrementally as they demonstrate mastery of each step along the development path

Responsibilities:

• Kitchen Operations:
• Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and quality
• Manage kitchen flow during peak hours to ensure timely service and maintain customer satisfaction
• Ensure all food items are prepared according to recipes, portion sizes, and quality standards
• Monitor food inventory, place orders, and minimize waste through proper handling and storage
• Conduct regular quality and safety checks on ingredients and finished products
• Maintain a clean and organized kitchen environment, adhering to company and DOH regulations
• Team Leadership & Training:
• Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocols
• Supervise and motivate staff, fostering a positive and collaborative team atmosphere
• Delegate tasks effectively and ensure all team members understand their responsibilities
• Provide ongoing coaching and feedback to improve staff performance
• Schedule staff to ensure adequate coverage
• Inventory & Cost Control:
• Monitor food costs and actively work to reduce waste and optimize inventory levels
• Conduct regular inventory counts and reconcile with sales data
• Identify opportunities for cost savings without compromising quality or availability of ingredients 
• Food Safety & Compliance:
• Ensure strict adherence to company and DOH regulatory guidelines
• Implement and maintain proper food handling, storage, and temperature control procedures
• Maintenance & Equipment:
• Perform routine checks on equipment and report any malfunctions or maintenance needs
• Ensure all equipment is cleaned and maintained properly
• Customer Service:
• Address guest feedback related in a professional and timely manner
• Collaborate between kitchen and front-of-house staff to ensure a seamless dining experience
• Marketing & Revenue Generation:
• Drive customer acquisition and revenue growth  
• Oversee local marketing outreach and community partnerships
• Liaise with the Marketing team to align local execution with the broader marketing strategy
• Manage and execute third-party partnerships 

Qualifications:

• Proven experience (3 years) as a General Manager or similar role in a restaurant setting 
• In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipment
• Solid understanding of food safety principles and practices 
• Strong leadership, communication, and interpersonal skills
• Ability to work effectively in a fast-paced environment and manage multiple tasks simultaneously
• Excellent problem-solving and decision-making abilities
• Flexibility to work various shifts, including evenings, weekends, and holidays
• Basic computer skills for inventory management and scheduling

Physical Requirements:

• Ability to stand for extended periods and lift up to 50 pounds
• Manual dexterity and coordination to operate equipment

Education:

• Bachelor’s Degree or equivalent required
• Culinary degree or certificate is a plus