General Manager

Job Title:

General Manager Job Summary:

The General Manager is responsible for overseeing the daily operations of a single-location restaurant, ensuring high standards of food quality, customer service, cleanliness, and financial performance. This role leads and develops staff, manages budgets, and drives overall business success while maintaining a positive and efficient work environment.

Key Responsibilities:

Operations Management:

Oversee all day-to-day restaurant operations, including front-of-house and back-of-house activities. Ensure smooth service, adherence to company standards, and compliance with health and safety regulations.

Staff Leadership & Development:

Recruit, hire, train, and supervise staff. Create schedules, manage labor costs, and foster a positive team culture. Conduct performance evaluations and provide ongoing coaching and support.

Customer Experience:

Ensure exceptional guest service at all times. Handle customer feedback, complaints, and special requests professionally to maintain high satisfaction and loyalty.

Financial Management:

Manage budgets, control costs, and monitor financial performance including sales, expenses, and profitability. Analyze reports and implement strategies to improve revenue and reduce waste.

Inventory & Supply Management:

Oversee inventory levels, ordering, and vendor relationships. Ensure proper storage, handling, and rotation of food and supplies.

Compliance & Safety:

Maintain compliance with all local, state, and federal regulations, including food safety, sanitation, and labor laws. Ensure a clean and safe environment for staff and guests.

Marketing & Community Engagement:

Support local marketing initiatives and promotions to drive traffic. Build relationships within the community to enhance the restaurant's reputation.

Problem Solving & Decision Making:

Address operational challenges quickly and effectively. Make informed decisions to improve efficiency, service quality, and overall performance.

Qualifications:

Proven experience in restaurant management or a similar leadership role Strong leadership, communication, and interpersonal skills Solid understanding of restaurant financials and cost control Ability to multitask and work in a fast-paced environment Knowledge of food safety standards and regulations Flexible schedule, including nights, weekends, and holidays

Physical Requirements:

Ability to stand and walk for extended periods Capability to lift and carry moderate loads (up to 25-50 lbs) Comfortable working in a fast-paced, high-energy environment

Work Environment:

This position operates in a restaurant setting with exposure to kitchen heat, noise, and varying activity levels throughout shifts.

Success Measures:

Customer satisfaction and retention Staff performance and turnover rates Financial performance (profitability, cost control) Operational efficiency and compliance