Business performance Own the venue P&L; hit revenue, food cost, beverage cost, and labor targets Review financials weekly and period-end; explain variances and act on them Build annual and period budgets with [Director of Operations / Ownership] and manage to them Identify revenue opportunities — private events, catering, programming, menu mix, dayparts Approve purchasing decisions and manage vendor relationships and contracts Guest experience Set and hold service standards; be present and visible on the floor during peak service Own the guest feedback loop — reviews, comment cards, direct complaints — and respond to issues personally Handle escalations, comps, and recovery with judgment that protects both the guest and the margin Partner with the Kitchen Manager on execution, ticket times, and consistency Build relationships with regulars and the surrounding neighborhood People Recruit, hire, and onboard FOH management and staff; partner with the Kitchen Manager on BOH hiring Develop your management team through regular one-on-ones, clear goals, and real feedback Run pre-shift meetings and ongoing training on service, menu, and standards Manage scheduling and labor across the venue to hit targets without gutting service Handle performance management and discipline in partnership with HR; document consistently Build a culture people want to stay in — turnover is expensive and it shows on the floor Operations and compliance Open and close the venue; own daily cash handling, deposits, and reconciliation Maintain health department standards and lead the venue through inspections Ensure compliance with liquor laws, responsible alcohol service, and all required certifications Oversee facilities, equipment maintenance, and repairs; manage the maintenance budget Keep licenses, permits, and insurance current Ensure wage-and-hour compliance including breaks, overtime, and tip handling Brand and marketing Execute group marketing initiatives at the venue level and support local promotion Coordinate events, partnerships, and community involvement with [marketing lead] Represent Miskiri Hospitality Group professionally with guests, press, neighbors, and partners The General Manager owns [venue name]. You're accountable for the P&L, the guest experience, and the people who deliver it — front and back of house. You set the standard on the floor during service and run the business between services: staffing, scheduling, cost controls, vendor relationships, marketing support, and compliance. You are the final decision-maker in the building and the person the team looks to when things go sideways. [4]+ years managing a full-service restaurant or bar, including [2]+ years as a GM or AGM Demonstrated P&L ownership — you can walk through a period statement and explain what you did about it Track record hiring and developing managers, not just staff Calm and decisive during a busy Saturday night; steady enough that the team borrows your composure Strong with numbers, scheduling, and systems: [POS], inventory software, scheduling tools, spreadsheets ServSafe Manager and [state] alcohol service certification [required / or obtainable within 60 days] Genuine hospitality instinct — you notice the table that's been waiting before anyone tells you [Experience with volume of $[X]M+ annually preferred] Physical requirements Stand and walk for shifts of up to [10-12] hours Lift and carry up to [50] lbs Navigate stairs and work in a kitchen and bar environment with heat, noise, and slippery floors