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Hospitality
Restaurant / Food Service Manager
Holly Springs, NC
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Starting salary $55,000 annually, commensurate with experience
OUR MISSION
We reimagine Indian cuisine for the modern table. We are a neighborhood restaurant where bold, thoughtful flavors, warm and anticipatory service, and meticulous attention to detail turn everyday visits into meaningful moments of connection — for our guests, their families, and our team.
OUR CORE VALUES
Inspire Wonder Innovate with Flavor | Surprise & Delight Foster Hospitality Inclusive Culture | A Home Away from Home Pursue Excellence Exceptional Every Time | Details Matter | Quality First Demonstrate Intentionality Empathetic Engagement | Anticipatory Service | Ownership Mindset Cultivate Community Team Collaboration | Community Connection | Celebrate Often
POSITION SUMMARY
The General Manager holds full accountability for the restaurant's operations, financial performance, and guest experience, leading both front- and back-of-house teams to the highest standards of hospitality and quality. This role sets and upholds service and operational standards, builds and develops the management team through coaching and mentorship, and owns the restaurant's P&L — driving revenue, controlling labor and food costs, and delivering budget targets. Reporting to ownership, the General Manager is the steward of the restaurant's culture, reputation, and long-term success.
DUTIES & RESPONSIBILITIES
Operations & Service Standards Own daily operations across front- and back-of-house, establishing and enforcing standards for service and quality. Lead weekly manager meetings to align the team on service priorities, upcoming events, and operational needs. Work varied floor shifts to support the team, lead by example, and continuously improve efficiency, programming, and training. Ensure food and beverage are consistent, beautifully presented, and meet guest specifications on every shift. Maintain expert-level knowledge of the Toast POS system, menu, and service standards, and keep the management team trained on them. Guest Experience Engage guests throughout service to gather feedback on food and hospitality. Own the resolution of guest concerns and set the standard for service recovery across the team. Use guest reviews and reputation data to inform training focal points and service refinements. Ensure a consistent guest experience on every shift through attention to setup, cleanliness, team professionalism, and floor readiness. Financial Performance Own the restaurant's P&L — drive revenue, manage labor and food costs, and deliver budget and margin targets. Reconcile and approve daily audit materials — timesheet authorizations, perpetual inventories, void transaction reports, and cash drops. Direct ordering and inventory across departments to control cost and minimize waste. Prepare, review, and control payroll each pay period, managing labor to plan. Build and approve employee schedules to eliminate labor overages while meeting guest-service and financial objectives. Prepare monthly financial commentary and partner with ownership on the annual budget. Health & Safety Standards Enforce all food-safety policies and procedures to ensure compliance with FDA and local Health Department laws, codes, and guidelines. Own the cleaning and maintenance program for the restaurant and drive improvements. Uphold and administer the company's human-resources policies in every aspect of employee and guest relations. Team Leadership, Hiring & Development Recruit, hire, onboard, and develop the management team and staff across all departments. Interview, coach, and hold team members accountable to the restaurant's brand standards and core values. Set KPIs with the management team and review goals regularly. Maintain a high level of communication with team members, guests, vendors, and contractors — always in a mature and professional manner. Champion a team culture built on service excellence, professionalism, teamwork, and an environment where people have fun, learn, and succeed.
QUALIFICATIONS
Minimum of 3 years of restaurant management experience, including time as a General Manager or Assistant General Manager. Proven P&L ownership — accountability for labor, cost of goods, and budget. Strong leadership skills and the ability to train, coach, develop, and motivate a team. Possess, or the ability to obtain, ServSafe and TIPS certification within six months of hire. Meticulous attention to detail and a hands-on management style grounded in the highest integrity. Experience with the Toast POS system preferred. Familiarity with Indian cuisine and hospitality a plus. Exceptional organizational and operational skills, with proven time management. Excellent interpersonal skills — tact and professionalism with staff, guests, and ownership, including strong written, verbal, and public-speaking ability. Ability to work a flexible schedule including AM/PM shifts, weekends, and holidays.
EDUCATION
High School Diploma / GED required. A degree in hospitality management or a related field, or equivalent work experience, preferred.
PHYSICAL REQUIREMENTS
Ability to remain on your feet and alert for extended periods. Ability to lift up to 35 lbs. as needed. Continuous use of hands and arms. Continuous bending, reaching, and twisting.
COMPENSATION & BENEFITS
Starting salary of $55,000 annually, commensurate with experience. We also offer a phone stipend, paid time off, shift meals, employee discounts, and flexible scheduling.
Note:
This job description does not state or imply that these are the only duties to be performed by the employee in this position. Team members may be required to perform other job-related duties as assigned by ownership. We are an equal-opportunity employer.
