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CS
C Squared enterprises, LLC
Restaurant General Manager
Career Insights for Restaurant / Food Service Manager
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Based on Maryland data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$61,854 / year median in Maryland
+6% projected growth
Job Description
We are seeking an experienced, Strong Restaurant General Manager to lead a chef‑driven, craft‑cocktail concept. The Restaurant General Manager oversees daily operations, drives sales growth, improves profitability, and delivers exceptional guest experiences through a hands-on, people first approach. Responsibly Drive Sales Growth Oversee all daily operations across dining room, bar, Exec Chefs, Kitchen teams and service teams. Maintain consistent execution during peak volume, events, and high‑traffic shifts. Build and protect a positive, accountable, hospitality‑driven culture. Recruit, hire, train, and mentor a strong management team and hourly staff. Drive financial performance through labor management, COGS control, and smart scheduling. Ensure compliance with health department regulations, alcohol service laws, and internal policies. Deliver exceptional guest experiences and lead service recovery with professionalism. Partner with ownership on long‑term planning, systems, and operational improvements. Experience 3-5 years of General Manager experience in a high‑volume, full‑service restaurant and Bar. Strong financial acumen with P&L responsibility. A leadership style that is people‑first, consistent, and culture‑driven. Ability to coach, hold teams accountable, and develop future leaders. Comfortable working nights, weekends, and peak shifts. ServSafe Manager and alcohol service certification preferred. Extensive supervisory experience with team management, staff training & development, and shift management. Hands-on experience w/food handling safety protocols. Familiarity with systems such as Toast and Margin Edge Demonstrated ability in inventory control, budgeting, and food cost management within the hospitality industry. Strong leadership skills with excellent customer service orientation; capable of interviewing candidates and developing staff talent effectively. Benefits Competitive salary Eligible for a performance‑based bonus tied to EBITDA results and overall restaurant profitability. Dental insurance Employee discount Health insurance Paid time off