General Manager - Restaurant

General Manager The General Manager is responsible for the successful operation and financial performance of the organization, working closely with ownership and the finance team. This individual ensures an exceptional guest experience while overseeing daily operations, staff leadership, business development, and overall company performance. The General Manager serves as the primary leader of the organization, providing direction and support to all departments while fostering a positive, professional, and results-oriented workplace culture. This role is responsible for overseeing guest services, event operations, sales and marketing initiatives, staffing, budgeting, compliance, and strategic growth. As a visible representative of the organization, the General Manager will build relationships within the community, support business development efforts, and continuously seek opportunities to enhance both the guest and employee experience. The ideal candidate is a hands-on leader who can balance operational excellence with financial responsibility while inspiring a high-performing team. This is a full-time leadership position requiring flexibility in scheduling. Hours will vary based on operational demands and seasonality and may include days, evenings, weekends, and holidays. Key Responsibilities Operations & Leadership Maintain high standards of service, quality, safety, and professionalism throughout all areas of the business. Create and foster a positive workplace culture built on communication, accountability, and teamwork. Ensure all required licenses, certifications, training, and compliance requirements remain current. Develop, implement, and improve operational systems and procedures. Hire, onboard, train, coach, and develop employees. Work with ownership and finance leadership to develop annual budgets and manage expenses. Analyze pricing strategies and profitability to ensure financial goals are achieved. Oversee scheduling, staffing, and resource allocation across departments. Ensure the organization operates efficiently while maintaining an exceptional guest experience. Guest Experience & Sales Oversee customer inquiries, reservations, and event coordination. Ensure exceptional customer service throughout the entire guest journey. Identify opportunities to enhance guest experiences and increase revenue. Support marketing initiatives and promotional campaigns. Build relationships with community organizations, businesses, and strategic partners. Assist with sales efforts, business development, and revenue growth initiatives. Office Administration Oversee day-to-day administrative functions. Manage purchasing, vendor relationships, and inventory controls. Ensure accurate recordkeeping, reporting, and documentation. Train and support administrative staff. Review operational reports and performance metrics to support decision-making. Team Communication & Development Serve as a resource and leader for department managers and staff. Conduct regular team meetings and performance reviews. Develop job descriptions, training materials, and performance expectations. Promote clear communication and accountability across departments. Foster a culture of teamwork, professionalism, and continuous improvement. Events & Business Development Oversee the planning and execution of public and private events. Identify new revenue opportunities and target markets. Represent the organization at community events, networking functions, and trade shows. Support strategic growth initiatives and partnerships. Ensure events are executed at a high level and exceed guest expectations. Culinary & Food Service Operations Oversee all food service operations to ensure quality, consistency, presentation, and guest satisfaction. Partner with culinary leadership on menu development, pricing, and food cost management. Monitor inventory levels, purchasing, and vendor relationships to maintain efficient operations and cost controls. Ensure compliance with all applicable food safety, sanitation, and health regulations. Support staffing, scheduling, training, and performance management of culinary team members. Work closely with the culinary team to develop systems and processes that improve efficiency and maintain high service standards. Review food and beverage performance metrics and identify opportunities to increase profitability while enhancing the guest experience. Foster collaboration between culinary, operations, sales, and event teams to ensure successful execution of all events and guest experiences. Facilities & Inventory Oversight Oversee inventory management and purchasing processes. Ensure facilities remain clean, organized, safe, and operational. Work with department leaders to control costs, minimize waste, and improve efficiency. Maintain vendor relationships and ensure operational readiness. Qualifications Proven leadership experience in hospitality, tourism, events, food and beverage, entertainment, or a related service-based industry. Strong financial acumen with experience managing budgets, forecasting, and controlling costs. Demonstrated success leading teams and developing employees. Excellent communication, customer service, and problem-solving skills. Ability to multitask and thrive in a fast-paced environment. Experience overseeing events, guest services, and operational logistics preferred. Strong organizational skills and attention to detail. Ability to work a flexible schedule, including evenings, weekends, and holidays as needed. Compensation & Benefits Compensation will be based on experience and qualifications. Benefits and additional incentives will be discussed during the interview process.

Pay:

From $75,000.00 per year

Benefits:

Dental insurance Employee discount Health insurance Paid time off Vision insurance

Work Location:

In person