General Manager - Restaurant

Restaurant General Manager Location:

Hell or High Water/ Foothills Grange Black Mountain, NC Salary:

$65,000-$75,000 DOE +

Bonus Eligible Employment Type:

Full-Time Reports To:

Director of Operations About Us Foothills Local Meats operates a collection of chef-driven hospitality concepts in Black Mountain, NC, built on a foundation of quality, integrity, and a commitment to doing things the right way. Our restaurants are rooted in thoughtful sourcing, refined technique, and genuine hospitality. We believe great food and great service are inseparable, and our teams are expected to execute both at a high level every day. We are building a group of operators who take ownership of their work, hold strong standards, and contribute to the long-term growth of the business. About the Role The Restaurant General Manager is the senior on-site leader responsible for daily operations, financial performance, team development, and the overall guest experience. This role requires a well-rounded operator who can lead both the dining room and the kitchen with credibility. You will work directly with the Executive Chef and leadership team to ensure alignment between culinary execution, service standards, and business performance. You are expected to be present, engaged, and accountable. This is a hands-on role that requires real-time decision-making, strong leadership during service, and full ownership of operational results. About You You are an operator first. You understand how restaurants actually run. You can step into service, read the room, support the line, and make decisions that protect both the guest experience and the business. You hold standards without hesitation. You develop people while holding them accountable. You communicate clearly, move quickly, and follow through. You are comfortable owning numbers, not just managing people. You understand labor, cost of goods, and profitability, and you make decisions with those in mind. Key ResponsibilitiesOperational Leadership Oversee all aspects of daily restaurant operations. Lead service with a strong presence on the floor while maintaining awareness of kitchen flow. Ensure FOH and BOH are aligned before, during, and after service. Set the tone for urgency, organization, and professionalism. Step into service at any level when needed to protect execution. Culinary & Service Alignment Partner directly with the Executive Chef to maintain alignment between kitchen execution and service standards. Maintain working knowledge of menus, prep systems, and line execution. Evaluate food quality, plating, timing, and consistency in real time. Ensure service teams understand and can confidently communicate the menu. Hold both FOH and BOH accountable to shared standards of execution. Team Leadership & Development Lead, coach, and develop both management and hourly team members. Build a culture of accountability, consistency, and teamwork. Provide real-time coaching during service and structured feedback outside of service. Identify and develop future leaders within the team. Manage hiring, onboarding, performance reviews, and disciplinary processes. Financial Oversight Own labor performance, scheduling, and productivity across departments. Partner with culinary leadership to manage cost of goods, ordering discipline, and waste reduction. Monitor sales performance and adjust operations to meet targets. Review reporting regularly and make decisions based on data. Ensure daily operational decisions align with financial goals. Systems & Standards Implement and enforce SOPs across FOH and BOH. Improve communication between departments to increase efficiency and reduce friction. Ensure compliance with health, safety, and sanitation standards. Maintain clean, organized, and service-ready environments at all times. Support administrative systems including payroll, scheduling, and reporting. Guest Experience Set and maintain high standards for hospitality. Engage with guests regularly and remain present on the floor. Address guest feedback quickly and professionally. Ensure every interaction reflects the expectations of the brand. Events & Business Support Oversee execution of private events and special service periods. Support marketing and promotional initiatives through strong in-house execution. Assist in driving revenue through events, peak periods, and service consistency. Financial Performance & Key Metrics You are responsible for the financial performance of the restaurant. This includes understanding, managing, and improving all core drivers of profitability. You are expected to know your numbers, act on them, and adjust operations in real time to protect the business. Revenue & Sales Performance Drive top-line revenue through strong service execution and consistent guest experience. Monitor daily, weekly, and period sales trends. Identify opportunities to increase guest count and average check. Ensure service teams are actively contributing to sales performance. Labor Management Own labor performance across FOH and BOH. Build schedules aligned with projected sales and service needs. Make real-time labor adjustments based on business volume. Maintain productivity without compromising execution. Cost of Goods & Inventory Control Partner with culinary leadership to manage food and beverage cost. Enforce ordering discipline, receiving accuracy, and inventory systems. Reduce waste through proper prep, storage, and execution standards. Maintain accurate and timely inventory counts. Profitability & P&L Ownership Maintain a working understanding of the full P&L. Review financial performance regularly and take action based on results. Identify inefficiencies and implement corrective actions quickly. Align daily operational decisions with long-term financial performance. Operational Performance Ensure service flow supports both guest experience and financial performance. Maintain pacing between FOH and BOH to avoid bottlenecks. Monitor and correct inefficiencies during service. Guest Experience & Retention Maintain high standards for hospitality and consistency. Actively monitor feedback and resolve issues in real time. Build repeat business through strong execution. Leadership & Team Performance Develop leaders who can execute at a high level. Maintain staffing levels aligned with business needs. Build a culture of accountability and consistency. RequirementsExperience 5+ years of restaurant leadership experience. Experience in full-service, high-volume, or chef-driven environments. Proven ability to lead both FOH and BOH teams effectively. Experience managing through other leaders, not just individual contributors. Demonstrated ownership of labor, cost control, and overall business performance. Skills Strong leadership presence with the ability to direct and coach in real time. Clear and effective communication across all levels of the organization. Strong financial awareness, including labor management, cost control, and reporting. High level of organization and situational awareness. Ability to make decisions quickly and execute without hesitation. Strong problem-solving skills in high-pressure service environments. Knowledge Deep understanding of hospitality standards and guest experience. Working knowledge of kitchen operations, prep systems, and service execution. Understanding of labor models, scheduling strategies, and productivity management. Familiarity with POS systems, scheduling platforms, and reporting tools. Knowledge of health, safety, and sanitation standards. Preferred Qualifications Experience working directly with Executive Chefs or culinary leadership teams. Experience in multi-concept or high-expectation restaurant environments. Experience managing private events and high-volume service periods. Familiarity with systems such as Toast, inventory platforms, or similar tools. Physical Requirements Ability to stand and move for extended periods. Ability to lift up to 30 lbs. Ability to work in a fast-paced, physically demanding environment. Availability for nights, weekends, and holidays as required.

Job Type:

Full-time Pay:

$65,000.00 - $75,000.00 per year

Benefits:

Employee discount Flexible schedule Ability to

Relocate:

Black Mountain, NC 28711: Relocate before starting work (Required)

Work Location:

In person