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.
Up to $130,000 Take the Lead at a High-Volume Restaurant with Significant Growth Potential We're looking for a driven, experienced Restaurant General Manager to lead a high-volume operation in Parsippany, NJ. This is an excellent opportunity for a hands-on leader who enjoys building strong teams, driving results, and creating an exceptional guest experience in a fast-paced environment. Success in this role requires someone who can seamlessly blend the hospitality and service standards of a full-service restaurant with the speed, organization, and operational discipline of a high-volume QSR concept. What You'll Do Lead all aspects of daily restaurant operations with a focus on guest satisfaction, profitability, and execution. Recruit, train, coach, and develop a high-performing management and hourly team. Drive sales while maintaining strong control of labor, food cost, inventory, and overall financial performance. Ensure consistent execution across both full-service dining and high-volume takeout operations. Maintain exceptional standards for food quality, sanitation, safety, and cleanliness. Establish a culture of accountability, teamwork, and continuous improvement. Partner with ownership to identify opportunities to improve operations and support future growth. What We're Looking For 5+ years of successful General Manager experience leading high-volume restaurants. Experience in both full-service and QSR restaurant operations is required. Strong understanding of meat quality, fabrication, preparation techniques, cooking temperatures, and quality standards. Proven experience managing restaurants generating $5 million or more in annual sales. Strong knowledge of P&L management, labor planning, food cost control, inventory management, and staffing. A hands-on leader who thrives on the floor, develops people, and leads by example. Ability to perform in a fast-paced, high-energy environment while maintaining exceptional operational standards. What We Offer Competitive salary up to $130,000 Opportunity to make a meaningful impact within a growing restaurant organization. A leadership role with autonomy, visibility, and the ability to influence the operation. Long-term growth opportunities for high-performing leaders. If you're a passionate restaurant operator who combines outstanding hospitality with strong operational discipline—and you have the experience to lead both full-service and QSR teams while maintaining exceptional standards for meat quality and execution—we'd love to hear from you.
