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.
Full-time Position Overview We are seeking an experienced, hands-on General Manager to oversee two distinct food and beverage concepts: a full-service barbecue restaurant and bar, and a fast-casual restaurant and cocktail lounge. This position is responsible for the overall performance of both businesses, including restaurant operations, financial management, food and beverage quality, staffing, scheduling, inventory, catering growth and guest satisfaction. The ideal candidate is a strong leader who understands both full-service and fast-casual operations, can manage multiple teams and concepts, and is comfortable balancing day-to-day execution with long-term business growth. Key Responsibilities Operations and Leadership Oversee daily operations for two food and beverage concepts. Maintain consistent standards for food quality, beverage service, hospitality and guest experience. Lead, train, coach and hold managers and hourly employees accountable. Establish clear expectations, systems and procedures for each location. Maintain a visible, hands-on presence during service. Address guest concerns and operational challenges professionally and promptly. Ensure both businesses remain clean, organized, safe and prepared for service. Conduct regular facility, kitchen, bar and dining room inspections. Staffing and Scheduling Recruit, interview, hire, train and retain qualified employees. Create and manage staff schedules based on projected sales, events and operational needs. Monitor labor costs and adjust staffing levels appropriately. Approve timecards, manage attendance concerns and support payroll accuracy. Develop managers and key employees who can effectively lead shifts and departments. Create a positive workplace culture centered around teamwork, accountability and hospitality. Food and Beverage Management Oversee food preparation, bar operations, service standards and product consistency. Work with kitchen and bar teams to create seasonal specials, limited-time offerings and profitable menu features. Assist with menu pricing based on food cost, labor, market conditions and desired margins. Monitor portion control, recipes, waste and product quality. Ensure compliance with food safety, alcohol service and sanitation requirements. Maintain proper opening, closing, cleaning and side-work procedures. Financial and Cost Management Monitor sales, labor, food costs, beverage costs and operating expenses. Review financial reports and identify opportunities to improve profitability. Manage food and beverage inventory, ordering, receiving and vendor relationships. Conduct regular inventory counts and investigate significant variances. Reduce waste, over-ordering, theft and unnecessary expenses. Establish pricing and promotions that support both customer value and profitability. Work with ownership and operations leadership to develop budgets and performance goals. Toast POS and Administrative Responsibilities Work within Toast POS to manage menu items, pricing, modifiers, employee access and operational reporting. Review sales reports, labor data and product performance. Ensure menu changes and promotions are accurately entered into Toast. Maintain organized records related to scheduling, inventory, invoices, employee documentation and operating procedures. Communicate operational changes clearly to staff, ownership and supporting departments. Marketing and Promotions Collaborate with the marketing team to promote food, drinks, catering, events and seasonal specials. Provide the marketing team with accurate information, pricing, timelines and operational details. Help identify promotional opportunities based on sales trends, inventory and customer feedback. Ensure staff members are trained on current promotions and prepared to communicate them to guests. Support special events, community partnerships and brand-building initiatives. Qualifications Previous restaurant General Manager, Director of Operations or multi-unit management experience preferred. Experience managing a full-service restaurant, bar, fast-casual concept or similar hospitality business. Strong understanding of food cost, beverage cost, labor management, inventory and restaurant profitability. Experience with employee scheduling, hiring, training and performance management. Experience using Toast POS is strongly preferred. Catering, private event or large-order management experience is preferred. Strong leadership, communication, organization and problem-solving skills. Ability to manage multiple priorities and maintain consistency across two concepts. Working knowledge of food safety, alcohol service and workplace safety requirements. Availability to work nights, weekends, holidays and special events as needed. Physical and Scheduling Requirements Ability to stand and move throughout the restaurant for extended periods. Ability to lift and carry up to 40 pounds when necessary. Ability to work in kitchen, bar, dining room and event environments. Flexible availability based on business volume, staffing needs and scheduled events. Compensation The salary range for this position is $45,000-$65,000 per year, based on previous experience, leadership background and operational qualifications. This is an opportunity for an experienced hospitality leader to take ownership of two unique concepts, develop strong teams, grow catering and event revenue, and directly influence the success of the businesses.
