General Manager

Bonus opportunity available based on sales goals and performance!

Expected hours per week: 50 - 60+ hours

The General Manager oversees the daily operations and overall performance of the restaurant. This position ensures that all departments operate efficiently, profitably, and in alignment with company standards. The General Manager leads the management team, drives operational excellence, and ensures that every guest receives high-quality food, service, and hospitality. Responsible for developing and executing sales-boosting strategies, meeting or exceeding weekly and monthly sales goals, and maintaining a consistently smooth, organized, and efficient restaurant operation.

Responsibilities:

• Provide strong leadership and direction to the restaurant’s management team, ensuring all members perform their duties effectively and uphold company standards.
• Foster a positive, professional, and collaborative work environment built on respect, teamwork, accountability, aligned with the company’s mission, vision, and core values.
• Ensure the consistent execution of all company policies, operational procedures, and training programs.
• Lead by example in professionalism, communication, and adherence to company expectations.
• Recruit, train, and develop management and hourly team members to achieve operational excellence and long-term retention.
• Oversee compliance with health, safety, and sanitation regulations in both the front and back of house.
• Collaborate with other departments to align operations with broader company goals and increase sales.
• Conduct regular performance evaluations, provide coaching, corrective action, and recognition as appropriate.
• Resolve operational challenges and guest concerns promptly and professionally, maintaining guest satisfaction and loyalty.
• Manage and coordinate weekly management schedules and labor deployment to ensure efficiency and service consistency.
• Oversee accurate cash handling, deposit, and reconciliation processes in compliance with company policies.
• Manage the restaurant’s financial performance, working with budgets provided, labor costs, cost of goods, and overall profitability.
• Work closely with marketing department to create and execute sales-driving initiatives, events, and promotions.
• Oversee inventory control and purchasing, ensuring appropriate stock levels while maintaining cost efficiency.
• Conduct regular walk-throughs of the restaurant to assess cleanliness, quality, staff performance, and operational readiness.
• Maintain and enforce food quality standards for preparation, presentation, and portioning.
• Generate and analyze daily, weekly, and monthly performance reports, identifying opportunities for improvement and growth.
• Conduct weekly and monthly restaurant management meetings
• Submit required operational and administrative reports, recommendations, and updates to supervisors.
• Handle administrative duties such as documentation, payroll approvals, and compliance reporting.
• Monitor and adjust staffing based on business levels, balancing service quality with labor targets.
• Build and maintain strong vendor relationships, ensuring timely deliveries and cost-effective purchasing.
• Represent the restaurant positively within the local community, business partners, and customers.
• Maintain confidentiality of all company, employee, and customer information.
• Assist ownership and senior leadership in developing long-term operational goals, process improvements, and growth initiatives for the restaurant.
• Analyze sales trends, labor performance, and cost data to identify opportunities for increased profitability and operational efficiency
• Perform additional assigned tasks by supervisors.

Qualifications:

• Professionalism, integrity, and ethical conduct at all times.
• Strong leadership skills with the ability to motivate and manage a diverse team.
• Excellent communication and interpersonal skills to interact with staff, guests, and upper management.
• Strong decision-making abilities, with a focus on problem-solving and resolving conflicts.
• Ability to work under pressure and manage multiple tasks in a fast-paced environment.
• Knowledge to execute financial management, including budgeting, cost control, and inventory management.
• In-depth knowledge of food safety, sanitation standards, and health regulations.
• Strong organizational skills and attention to detail.
• Flexibility and adaptability to changing business needs and schedules.
• High level of professionalism and a commitment to maintaining company standards.

Education:

• Certification in Hotel and Restaurant Management, Food Service Management, or related field required
• Food Manager's Certification required
• Hospitality Management Certification required

Experience:

• Minimum 3 years of experience as head or general restaurant management required.
• Strong background in customer service and team development.
• Demonstrated experience managing budgets, labor, and cost control.

Job Type: Full-time

Pay: $65,000.00 - $70,000.00 per year

Benefits:

• Employee discount
• Health insurance

Application Question(s):

• Do you have experience calculating and controlling labor, food, and liquor costs using budgets provided to you? Please give a brief example of how you approached it.
• Quickly describe a process you have previously put in place to ensure smooth daily restaurant operations.

Work Location: In person