JOB SUMMARY

The Restaurant General Manger is responsible for overseeing all daily restaurant operations, guest experience, financial performance, and team culture. This role includes supervising staff, managing inventory, enforcing safety and food‑service standards, and contributing to the overall success of the restaurant. This role emphasizes the importance of brand consistency and exceptional guest experience in a high-volume operation.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications. The job description is not exhaustive and can be adjusted based on the needs of the company. The Restaurant operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Lead, coach, and inspire a large FOH and BOH team. Foster a culture of hospitality, teamwork, accountability and fun aligned with the brand expectations for exceptional experience. Recruit, hire, train and retain top talent. Conduct performance evaluations and provide ongoing coaching and development. Create, manage and approve weekly schedules for all departments following trends to maximize efficient labor practices. Manage attendance, time-off requests, shift changes and payroll approvals to create a seamless flow and ensure accuracy in pay. Oversee daily operations to ensure cleanliness, and compliance with health and safety standards. Maintain consistency in food quality, service standards and brand expectations. Implement and uphold standard operating procedures (SOP's). Ensure food safety and enforce all regulatory guidelines and certification requirements. Champion a guest first culture by resolving concerns promptly and professionally. Monitor guest feedback and implement improvements, while maintaining the culture and cultivated atmosphere. Manage budgets, control costs and drive revenue growth. Oversee financial reporting, sales tracking, and expense management. Optimize inventory, ordering, and vendor relationships. Support promotional events, resort wide initiatives and local marketing efforts. Ensure all staff follow responsible alcohol‑service guidelines. Maintain consistency in all experiences that align with brand standards.

KNOWLEDGE, SKILLS & ABILITIES

Proven experience managing a high-volume restaurant. Strong leadership, communication, team building and interpersonal skills. Expertise in hospitality operations, food safety, and guest service.

Financial acumen:

budgeting, forecasting, and cost control. Ability to thrive in a fast-paced environment with a passion to create memorable, fun, relaxed experiences for every guest.

PHYSICAL DEMANDS

Ability to work in a fast‑paced, high‑volume environment. Ability to stand for long periods and lift up to 40 lbs. as needed. Constant standing & walking required. Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.