General Manager

General Manager: Full-Service Restaurant

Position Overview

The General Manager (GM) is responsible for the overall leadership, profitability, and operational excellence of the restaurant. This role oversees all front-of-house and back-of-house operations, ensuring consistent execution of company standards, superior guest experiences, and strong financial performance. The GM serves as the business driver, culture builder, and brand ambassador, representing the restaurant's values, quality, and community commitment.

Key Responsibilities

Leadership & Team Development

• Lead, coach, and develop department managers and team members to deliver excellence in service, food quality, and hospitality.

• Recruit, train, and retain top talent through active engagement, recognition, and accountability.

• Create and sustain a positive culture rooted in teamwork, professionalism, and continuous improvement.

• Model company values and standards of integrity, discipline, and respect.

Operations & Guest Experience

• Oversee daily restaurant operations, ensuring compliance with company standards and local health/safety regulations.

• Drive operational consistency in all areas — product quality, service speed, cleanliness, and guest satisfaction.

• Maintain high visibility within the restaurant; engage with guests and team members daily.

• Ensure prompt resolution of guest issues and complaints to protect brand reputation.

Financial Management

• Manage restaurant P&L to achieve sales, labor, and COGS targets.

• Analyze daily, weekly, and monthly reports to identify performance opportunities and implement corrective actions.

• Drive revenue through effective local marketing, community involvement, and upselling initiatives.

• Control inventory, minimize waste, and ensure cost efficiency across all departments.

Strategic Execution

• Develop and implement short- and long-term operational plans aligned with company goals.

• Maintain effective communication with ownership and leadership team regarding business performance and strategic needs.

• Lead by example in executing brand initiatives, ensuring alignment with company mission and guest expectations.

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Qualifications

• Minimum 5–7 years of full-service restaurant management experience, with at least 3-5 years as a General Manager.

• Proven track record of achieving sales and profit goals in a high-volume operation ($2M+ annual sales).

• Strong leadership and people-development skills; ability to motivate and hold teams accountable.

• Solid understanding of restaurant financials (P&L, budgeting, labor management, inventory, COGS).

• Excellent communication, organization, and problem-solving skills.

• ServSafe and state/local certifications preferred.

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Compensation & Benefits

• Base Salary: $65,000 – $75,000 depending on experience and store volume.

• Benefits

• Comprehensive benefits package (health, dental, PTO, dining discounts, etc.).

• Growth potential with structured path toward future ownership/partnership consideration.

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Core Competencies

• Leadership Presence

• Operational Excellence

• Financial Acumen

• Accountability

• Communication & Team Building

• Guest Experience Focus

Job Type: Full-time

Pay: From $65,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person