General Manager

Hogsalt is looking for a dedicated and experienced Full Time General Manager to open and lead our new concept in Miami!

Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality to guests, and actively contribute to a collaborative and positive workplace culture.

We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off!

Experience and Qualifications: 

• Minimum of 5 years working in a fast-paced, full-service restaurant. 

• 3 years of experience as a General Manager or other senior-level leadership position.

• In-depth P&L experience and exceptional financial understanding, including proven strategies to positively affect a restaurant’s financial health.

• Ability to identify problems and be solution-oriented in regarding service and restaurant operations.

• Experience leading new restaurant openings

• Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Service Director or Vice President of Service & Operations. 

Duties & Responsibilities: 

• Progress and refine all areas of service in the restaurant.

• Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation.

• Partner with Executive Chef to insure all licensing, health, and safety requirements are met prior to opening.

• Lead all pre-opening operations, partnering with corporate leadership, Operations,RT&D, Beverage, and to ensure the restaurant is operationally ready for launch.

• Communicate professionally and confidently with guests, employees, and leadership. 

• Create all front- of- house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant.

• Review store financials daily to manage comps, expenses, labor, and overall revenue; lead monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership.

• Work collaboratively with the Events, Marketing and Branding, Purchasing, and Culinary teams to promote the overall financial health of the restaurant. 

• Complete general administrative tasks including opening and closing duties, cash handling, processing refunds, maintaining restaurant facilities and supplies, and monitoring guest review sites.

• Work with the Beverage Leader to ensure the successful execution of the restaurant’s beverage program. 

• Coordinate all training for front-of-house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership.

• Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any FOH hourly position