General Manager Location:

Appleton, WI Employment type: Full-time Reports to:

Owner/Director of Operations Compensation:

$60,000 plus Food Cost, Labor Cost, and Sales Improvement Bonus We are seeking an experienced, hands-on General Manager to lead our restaurant operations and deliver an outstanding experience for every guest. The ideal candidate is an energetic and organized leader who thrives in a fast paced environment, understands both front of house and kitchen operations, and knows how to build a positive, accountable team. Position Summary The General Manager is responsible for the restaurant's overall performance, including guest satisfaction, food quality, staff leadership, financial results, inventory, scheduling, food safety, and day to day operations. This role requires someone who is equally comfortable reviewing a profit and loss statement, coaching an employee, resolving a guest concern, and stepping into operations during a busy service. Key ResponsibilitiesRestaurant Operations Oversee daily front of house and back of house operations. Maintain high standards for food quality, presentation, service, cleanliness, and hospitality. Ensure opening, closing, cash handling, and shift procedures are completed accurately. Use the Toast POS system to manage sales, labor, reporting, menu updates, employee access, and other operational functions. Respond professionally and promptly to guest questions, concerns, and feedback. Identify opportunities to improve service, efficiency, and the overall guest experience. Coordinate maintenance and promptly address equipment or facility issues. Kitchen and Food Safety Management Demonstrate a strong working knowledge of food preparation techniques, recipes, cooking methods, portioning, and safe equipment use. Monitor food quality, consistency, freshness, presentation, and ticket times. Ensure compliance with food safety regulations and company sanitation standards. Maintain proper procedures for receiving, labeling, dating, storage, temperature control, allergen awareness, and prevention of cross contamination. Conduct routine kitchen, storage, and cleanliness inspections. Reduce food waste through proper preparation, portion control, storage, and inventory practices. Maintain required health, safety, and inspection records. Team Leadership and Training Recruit, interview, onboard, train, supervise, coach, and retain team members. Create a respectful, inclusive, and team oriented workplace culture. Set clear expectations and hold employees accountable for performance, attendance, conduct, and service standards. Lead pre shift meetings and communicate daily priorities, menu updates, staffing needs, and service goals. Develop supervisors and team members through ongoing training, feedback, and recognition. Address employee concerns and performance issues fairly, consistently, and professionally. Lead by example and remain calm, visible, and solution focused during high volume periods. Financial and Administrative Management Meet established sales, labor, food cost, profitability, and operational goals. Review and understand profit and loss statements, sales reports, labor reports, and other performance data. Prepare and manage labor schedules based on forecasted sales, employee availability, and business needs. Monitor overtime, staffing levels, and labor costs while maintaining service quality. Manage ordering, receiving, invoice review, inventory counts, product rotation, and vendor relationships. Investigate inventory variances, waste, discounts, refunds, voids, and cash discrepancies. Complete payroll related records and other administrative duties accurately and on time. Apply basic math skills to cash handling, inventory calculations, percentages, labor costs, food costs, and sales reporting. Develop action plans when financial or operational results fall below expectations. Qualifications Previous restaurant General Manager, Assistant General Manager, Kitchen Manager, or comparable hospitality management experience is a must. Demonstrated success leading teams in a fast paced, high volume food service environment. Working knowledge of the Toast POS system. Strong knowledge of food preparation, cooking processes, kitchen workflow, and food quality standards. Experience managing food safety, sanitation, inventory, ordering, and cost controls. Proven supervisory, staff training, team leadership, and conflict resolution skills. Experience reviewing profit and loss statements and managing labor and food costs. Ability to build efficient schedules and adjust staffing when business needs change. Strong organizational, time management, communication, and problem solving abilities. Basic math and computer skills, including the ability to work with reports, spreadsheets, email, and scheduling systems. Ability to make sound decisions and maintain professionalism under pressure. Reliable attendance and availability to work a flexible schedule, including early mornings, weekends, holidays, and peak business periods. High school diploma or equivalent required; hospitality or business education is a plus. Current food manager or food safety certification required. Physical Requirements Ability to stand and walk for extended periods. Ability to bend, reach, lift, carry, and move supplies or equipment weighing up to 40-50 pounds, with reasonable accommodation where applicable. Ability to work around heat, steam, sharp equipment, cleaning products, and other conditions typical of a commercial kitchen. Ability to communicate effectively with employees, guests, vendors, and ownership. What Success Looks Like The successful General Manager will: Build a dependable, well-trained, and engaged team. Consistently deliver excellent food, service, and hospitality. Maintain a clean, organized, safe, and inspection ready restaurant. Meet agreed upon sales, labor, food cost, inventory, and profitability targets. Improve employee retention and create opportunities for team development. Resolve operational and guest service challenges quickly and professionally. Communicate clearly with employees and ownership and follow through on commitments. Why Join our team Opportunity to lead and help shape a growing brunch concept. Supportive, team focused working environment. Competitive compensation based on experience. Bonus structure based performance metrics. Paid time off. Health, dental, or vision benefits fully covered. Employee meals each shift Professional development How to Apply Please submit your résumé and a brief introduction describing your restaurant management experience and approach to leading a successful hospitality team. We are an equal opportunity employer. We consider qualified applicants without regard to legally protected characteristics and are committed to maintaining a respectful and inclusive workplace.

Pay:

$60,000.00 - $70,000.00 per year

Benefits:

Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance

Work Location:

In person