Company Overview The Good Plate Hospitality Group is committed to delivering outstanding dining experiences across our portfolio of restaurant concepts—from neighborhood favorites to destination dining. We believe in authenticity, excellence in hospitality, and operational precision. Our growth into private dining, catering, and multi-concept operations demands leaders who can balance strategic vision with day-to-day execution. Role Summary As General Manager, you are the operational and cultural leader of your restaurant. You'll oversee all facets of the business—from daily service execution to financial performance, staff leadership, and the growth of private dining and catering programs. You are both strategic and hands-on: a mentor to your team, a partner to your chefs, and a steward of The Good Plate brand. Your leadership ensures the restaurant delivers exceptional hospitality, consistent excellence, and sustainable profitability. Key Responsibilities 1. Leadership & Operations Management Lead all daily operations, ensuring seamless coordination across front-of-house, back-of-house, bar, and events teams.

Model hands-on leadership:

engage with guests, monitor service quality, and support the team during peak periods. Maintain brand standards for hospitality, food quality, cleanliness, and service consistency. Develop, implement, and enforce Standard Operating Procedures (SOPs) that align with company policies and ensure compliance with all local regulations. Drive a culture of accountability, teamwork, and excellence throughout the restaurant. 2. Financial Performance & Business Strategy Manage all financial aspects of the business including budgeting, forecasting, P&L analysis, and cost control. Achieve revenue, profit, and operational goals through strategic planning and disciplined execution.

Monitor key financial metrics:

labor, COGS, operating expenses, inventory variance, and event margins. Identify and execute growth opportunities in catering, private dining, and community partnerships. Analyze business trends and provide actionable recommendations to ownership and leadership teams. 3. People Development & Culture Recruit, hire, train, and retain a high-performing team that embodies The Good Plate values. Foster a positive, inclusive, and service-driven culture that emphasizes teamwork, communication, and mutual respect. Conduct regular staff meetings, coaching sessions, and performance reviews to ensure professional growth. Develop future leaders through mentorship, delegation, and structured training. Promote employee engagement and accountability through recognition, communication, and consistent follow-through. 4. Guest Experience & Brand Representation Ensure every guest receives a warm, memorable, and consistent experience aligned with The Good Plate's hospitality philosophy. Resolve guest issues promptly and professionally, turning feedback into opportunities for improvement. Maintain a visible presence on the floor to connect with regulars, new guests, and community partners. Uphold brand standards for ambiance, presentation, and service. 5. Private Dining & Catering Oversight Partner with the Private Events & Catering Manager to grow private dining and catering sales. Support the planning and execution of private events, ensuring flawless service and strong profitability. Promote event and catering offerings through networking, community involvement, and partnership development. Review event financials and post-event feedback to optimize efficiency and guest satisfaction. 6. Compliance & Administration Maintain compliance with all health, safety, liquor, and labor regulations. Ensure proper execution of internal audits, cash handling procedures, and operational controls. Manage vendor relationships, contract negotiations, and purchasing processes. Oversee scheduling, payroll approval, and time management for all staff. Prepare and present weekly, monthly, and quarterly reports to the VP of Operations. Qualifications & Experience Required / Preferred 7+ years of progressive leadership experience in full-service restaurant management, including at least 3 years as a General Manager or multi-unit leader. Proven track record of operational excellence, financial accountability, and people development. Strong leadership and motivational skills with the ability to lead diverse teams. Experience managing or growing private dining, events, or off-site catering programs. Excellent communication, organizational, and problem-solving skills. Financial literacy in P&L management, budgeting, and cost analysis. Proficiency in POS(Toast), scheduling, and inventory management systems(R365), as well as Microsoft Office Suite. Flexible schedule with availability to work evenings, weekends, and holidays as required. Success Metrics & KPIs Achievement of financial and operational targets (revenue, COGS, labor, profit). Guest satisfaction and retention scores. Staff engagement, retention, and promotion rates. Growth and profitability of private dining and catering programs. Compliance with operational audits and health/safety standards. Community engagement and brand visibility. What We Offer Competitive salary and performance-based incentives. Comprehensive benefits package including health, dental, and vision coverage. Dining privileges and cross-brand discounts within The Good Plate Hospitality Group. Professional development and advancement opportunities within a growing hospitality organization. A collaborative, mission-driven culture dedicated to hospitality excellence and team success.

Pay:

$85,000.00 - $95,000.00 per year

Benefits:

Dental insurance Employee discount Flexible schedule Health insurance Paid time off Parental leave Vision insurance

Work Location:

In person