General Manager - Restaurant

General Manager - Restaurant Zocalo restaurant - 4.2 West Sacramento, CA Job Details Full-time $80,000 - $90,000 a year 1 day ago Benefits Health insurance 401(k) Paid time off Employee discount Qualifications Operations management Inventory management ServSafe High school diploma or GED Team development Bachelor's degree Team management Conflict management Profit & Loss statement Computer skills ServSafe Food Manager Certification Productivity software POS systems Profit and loss analysis Food service management Hospitality management

Full Job Description Job Description:

Restaurant General Manager Reports To:

Owners /

District Manager Status:

Full-Time, Exempt Position Overview The Restaurant General Manager (GM) is the primary leader and heart of the restaurant. You are responsible for overseeing all aspects of the business, including daily operations, financial performance, staff development, and ensuring an exceptional guest experience. The GM must balance the art of hospitality with the science of business management to drive profitability and maintain the brand's reputation. Key Responsibilities1. Operational Excellence Lead daily shifts to ensure seamless execution of service, quality control, and safety standards. Monitor food and beverage quality, presentation, and consistency. Ensure the facility is maintained to the highest standards of cleanliness and organization. Manage inventory levels and oversee ordering to minimize waste and ensure product availability. 2. Financial ManagementCategoryAccountabilitiesP&L Oversight Review monthly Profit & Loss statements; identify and act on trends to improve margins. Labor Costs Optimize scheduling based on sales forecasts to maintain labor targets without sacrificing service. COGS Management Monitor Cost of Goods Sold (COGS) through rigorous portion control and waste tracking. Revenue Growth Implement local store marketing initiatives and upselling programs to drive top-line sales. 3. Team Leadership & Development Recruit, interview, and onboard high-quality talent for both Front-of-House (FOH) and Back-of-House (BOH). Provide continuous coaching and mentorship; conduct performance reviews and address disciplinary issues promptly. Foster a positive, inclusive, and high-energy work culture that reduces turnover and increases employee engagement. Ensure all staff are trained on service standards, safety protocols, and product knowledge. 4. Guest Experience Maintain a strong floor presence during peak hours to interact with guests and support the team. Resolve guest complaints with empathy and professionalism, turning negative experiences into loyal customers. Analyze guest feedback (reviews, surveys) to implement operational improvements.

Qualifications & Requirements Experience:

3-5 years of progressive management experience in a high-volume, full-service restaurant environment.

Education:

High school diploma required; Bachelor's degree in Hospitality or Business is a plus.

Certifications:

Valid ServSafe Food Manager and Alcohol Awareness certifications.

Skills:

• Strong financial acumen and experience managing P&L. Proficiency in POS systems (e.g., Toast, Aloha) and office software (Excel, Google Workspace). Excellent communication and conflict-resolution skills.

Physical:

Ability to stand/walk for 10+ hours a day and lift up to 50 lbs. Work Environment This role requires a flexible schedule, including nights, weekends, and holidays. The GM must thrive in a fast-paced environment and remain calm under pressure. The duties and responsibilities described above are not a comprehensive list and additional tasks may be assigned from time to time.

Pay:

$80,000.00 - $90,000.00 per year

Benefits:

401(k) Employee discount Health insurance Paid time off

Work Location:

In person