General Manager - Restaurant

Operations & Service Excellence Oversee all daily restaurant operations including front-of-house, back-of-house, and bar Maintain the highest standards of food quality, presentation, and consistency Ensure seamless service delivery and an exceptional guest experience on every shift Monitor and enforce health, safety, and sanitation standards in compliance with all local regulations Develop and implement operational procedures, service standards, and training protocols Financial Management Own the restaurant's P&L — manage budgets, control costs, and drive revenue growth Analyze weekly and monthly financial reports; identify trends and implement corrective action Oversee cash handling, reconciliation, and financial reporting procedures Optimize labor scheduling to balance guest volume with cost efficiency Negotiate with vendors and suppliers to maintain quality at competitive pricing Team Leadership & Development Recruit, hire, onboard, and develop a high-performing team across all departments Lead by example, fostering a positive, inclusive, and accountable workplace culture Conduct regular performance evaluations, coaching sessions, and development plans Create training programs that elevate staff skill, product knowledge, and service standards Manage scheduling, payroll oversight, and conflict resolution for a team of 30+ employees Guest Experience & Brand Stewardship Champion a guest-first philosophy at every touchpoint of the dining experience Personally address and resolve escalated guest complaints and feedback Monitor online reviews and social sentiment; implement strategies to improve reputation Collaborate with marketing on promotions, events, and community outreach initiatives Strategic Planning & Reporting Partner with ownership to set business goals, growth targets, and strategic initiatives

QUALIFICATIONS & REQUIREMENTS

Required Minimum 5 years of progressive restaurant management experience, including 2+ years in a General Manager role Proven track record managing full-service restaurant operations with annual revenues of $3M+ Strong financial acumen with hands-on experience managing P&L, labor costs, and COGS Exceptional leadership and team-building skills with the ability to motivate and inspire Outstanding communication and interpersonal skills — at ease with both team members and VIP guests Proficiency with POS systems, scheduling software, and restaurant management platforms Current ServSafe Food Manager certification (or ability to obtain within 30 days of hire) Availability to work a flexible schedule including evenings, weekends, and holidays Preferred Bachelor's degree in Hospitality Management, Business Administration, or a related field Familiarity with reservation platforms such as OpenTable or Resy Wine or spirits knowledge

COMPENSATION & BENEFITS

We invest in our people. In addition to a competitive base salary, our General Manager package includes: Base Salary From $100,000 per year, commensurate with experience Performance Bonus Annual bonus tied to financial and operational KPIs Health & Wellness Medical coverage Paid Time Off Generous PTO package Professional Growth Ongoing development, certifications, and industry conference support Identify opportunities to increase revenue through menu innovation, private dining, and events Stay informed on industry trends, competitor landscape, and local market dynamics

Pay:

From $100,000.00 per year

Benefits:

Health insurance Paid time off Paid training

Work Location:

In person