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.
Between Greenville & Easley, South Carolina Competitive Pay | Based on Experience High-Volume | Fast-Paced Restaurant We are seeking an experienced, driven, and hands-on General Manager to lead a high-volume, fast-paced restaurant operation. This position requires a leader who can think quickly, solve problems independently, lead a team with confidence, and take ownership of the overall success of the restaurant. This is not a desk-management position. Our General Manager is expected to have a strong presence on the restaurant floor, especially during peak business hours, and must be willing to step into any area of the operation when needed. Qualifications Minimum of 5 years of General Manager experience in the restaurant industry Proven experience managing a high-volume, fast-paced restaurant Strong leadership and team-building abilities Excellent problem-solving and decision-making skills Ability to think quickly on your feet and remain calm under pressure Strong communication and organizational skills Experience managing labor, food costs, inventory, scheduling, and profitability Strong understanding of restaurant operations, food safety, sanitation, and customer service Ability to hold employees and management accountable while maintaining a positive work environment Dependable, professional, proactive, and willing to lead by example Flexible availability, including nights, weekends, holidays, and peak business periods General Manager ResponsibilitiesLeadership & Staffing Recruit, interview, hire, onboard, and train employees Maintain appropriate staffing levels based on business volume Create and manage employee schedules Train, coach, and develop managers, shift leaders, and team members Conduct performance reviews and address disciplinary or performance issues Establish clear expectations and hold the team accountable Build and maintain a positive, professional, team-oriented culture Restaurant Operations Oversee all daily restaurant operations Maintain a strong presence on the floor during high-volume periods Lead and direct the team during busy services Monitor ticket times, service flow, food quality, cleanliness, and guest satisfaction Identify operational problems and implement solutions quickly Handle call-outs and unexpected staffing or operational challenges Open and close the restaurant as needed Step into any position when necessary to support the operation and the team Financial & Cost Management Monitor daily and weekly sales Manage labor costs and scheduling based on business volume Monitor food and beverage costs Manage inventory, ordering, waste, and portion control Review comps, voids, discounts, and cash-handling procedures Work with ownership to achieve revenue and profitability goals Identify opportunities to improve efficiency and control expenses Guest Experience Ensure consistently excellent customer service Maintain a visible presence and interact with guests Professionally resolve guest concerns and complaints Monitor customer feedback and address recurring issues Maintain high standards for food quality, presentation, speed, and service Facility, Safety & Compliance Maintain restaurant cleanliness and organization Ensure food safety and sanitation standards are consistently followed Maintain compliance with alcohol-service requirements and company policies Prepare the restaurant for health and safety inspections Coordinate repairs and preventative maintenance Ensure restaurant equipment and facilities are properly maintained Administrative & Ownership Communication Review and approve schedules, payroll, and timekeeping Oversee cash handling, deposits, and financial controls Conduct regular management and staff meetings Maintain appropriate employee documentation Communicate restaurant performance, staffing concerns, operational issues, and upcoming needs with ownership Work collaboratively with ownership while being capable of independently managing day-to-day operations Who We're Looking For We are looking for someone who understands that being a General Manager means taking ownership . The right candidate sees a problem and works toward a solution rather than waiting to be told what to do. You should be comfortable making decisions in real time, managing multiple priorities, holding your team accountable, and jumping in wherever you're needed. We want someone who can lead from the front, develop a strong team, protect the guest experience, and run the restaurant like a business.
How to Apply Please submit:
Current resume Brief introduction outlining your restaurant management experience Three professional/work-related references For each reference, please provide: Full name How you know/worked with this person Best phone number to reach them Professional references may be contacted as part of the interview and hiring process.
Location:
Between Greenville & Easley, SC Compensation:
Competitive Pay — Based on Experience If you have at least 5 years of General Manager experience , thrive in a high-volume environment, and are ready to take ownership of a busy restaurant operation, we want to hear from you!
