The General Manager is responsible for overseeing the overall performance of the restaurant including team leadership, customer satisfaction, cost control, and operational excellence. This role requires hands-on management, strong leadership, and a commitment to delivering top-tier guest experiences.
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Key Responsibilities:
Oversee all front-of-house and back-of-house operations
Hire, train, schedule, and manage staff (servers, cooks, hosts, etc.)
Ensure excellent guest service and resolve customer issues professionally
Monitor inventory, ordering, food cost, and labor cost
Maintain cleanliness, health, and safety standards
Create and execute marketing/promotional strategies to drive sales
Ensure compliance with company policies and all local/state regulations
Foster a positive work environment with high morale and accountability
Report directly to ownership with performance metrics and improvement plans
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Requirements:
3+ years of experience in a restaurant management role (GM or AGM preferred)
Strong leadership and team-building skills
Excellent communication and problem-solving abilities
Ability to work a flexible schedule including nights, weekends, and holidays
Knowledge of restaurant financials (P&L, food/labor cost, inventory)
Must be organized, proactive, and goal-oriented
Food Manager Certification a plus
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What We Offer:
Competitive salary
Performance-based bonuses
Opportunities for growth and advancement
Supportive ownership and team culture