Job Description
Restaurant General Manager The General Manager is responsible for the overall leadership and performance of the location, overseeing daily operations, financial results, team development, and customer satisfaction. This role sets the standard for service, culture, and execution, partnering with senior leadership to drive revenue growth, manage costs, and build a high-performing team.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Primary duties and responsibilities include, but are not limited to the following: Drives financial performance through P&L ownership, budget management, and strategic sales planning. Manages labor and operating expenses across all departments to maximize efficiency and profitability. Develops and executes revenue-building strategies across food, beverage, and private events. Leads regular team meetings to review performance metrics, set priorities, and align on operational goals. Recruits, hires, and develops management and hourly staff, building a culture of accountability and growth. Oversees onboarding and ongoing training programs to ensure consistent service and operational standards. Manages day-to-day operations including scheduling, inventory, vendor relationships, and facility maintenance. Ensures consistent execution of service and quality standards across all areas of the operation. Resolves customer concerns promptly and professionally, fostering loyalty and repeat business. Partners with HR and corporate support teams on employee relations, compliance, and safety matters. Maintains food quality standards through recipe adherence, ingredient oversight, and presentation consistency. Ensures full compliance with alcohol service regulations and applicable health and safety laws. Maintains a safe, clean, and well-functioning environment for both employees and customers. SUPERVISORY RESPONSIBILITIES
Directly supervises all management and hourly staff at the location, including assistant managers, kitchen leadership, and front-of-house teams. QUALIFICATIONS & SKILLS
Demonstrated expertise in full-service food & beverage operations, including kitchen and bar management. Strong interpersonal and customer relations skills with a commitment to service excellence. Effective communicator with solid business acumen, including P&L literacy and analytical decision-making. Flexible availability including evenings, weekends, and holidays as business needs require. Proven ability to lead, coach, and develop teams at all levels. Proficiency with POS systems, scheduling software, inventory tools, and standard productivity applications. EDUCATION AND/OR EXPERIENCE
Bachelor's degree or equivalent preferred. Minimum of three to five years of General Manager experience in food & beverage or hospitality required. An equivalent combination of education and experience will be considered. LICENSES & CERTIFICATIONS
Alcohol service certification and food safety certification required within a reasonable period following hire, per company policy. WORK ENVIRONMENT / PHYSICAL DEMANDS
Fast-paced work environment requiring prolonged standing, walking, and bending. Occasional lifting with assistance. Schedule flexibility required based on business volume. Job Type:
Full-time Pay:
$68,000.00 - $72,000.00 per year Benefits:
401(k) Dental insurance Health insurance Paid time off Vision insurance Experience:
management: 5 years (Required) Work Location:
In person
