General Manager

The General Manager (GM) is responsible for overseeing all daily operations of the restaurant to ensure an exceptional guest experience, strong financial performance, and a positive, productive workplace. The GM leads all team members, manages operational systems, and upholds company standards for quality, service, and cleanliness.

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  Recruit, hire, train, and develop restaurant staff, including supervisors and department leads.

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  Create and maintain a positive, inclusive, and motivating work environment.

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  Schedule employees to ensure proper coverage and labor efficiency.

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  Conduct performance evaluations and provide coaching and corrective actions as needed.

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  Oversee daily restaurant operations including opening/closing, service quality, and guest satisfaction.

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  Ensure compliance with all food safety, sanitation, and workplace safety standards.

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  Maintain facility cleanliness, functionality, and appearance.

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  Monitor inventory, order supplies, and manage vendor relationships.

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  Analyze sales reports, labor costs, and food costs to optimize profitability.

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  Develop and execute strategies to increase revenue and control expenses.

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  Manage budgets, forecasting, and financial reporting.

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  Ensure accurate cash handling and adherence to financial policies.

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  Maintain high standards for food quality, service, and hospitality.

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  Address guest concerns promptly and professionally.

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  Implement guest feedback to improve overall operations.

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  Uphold company policies, brand standards, and service protocols.

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  Ensure compliance with local, state, and federal regulations.

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  Maintain operational readiness for health inspections and internal audits.

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  3–5+ years of restaurant management experience (full-service preferred).

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  Proven leadership, communication, and interpersonal skills.

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  Strong understanding of restaurant financials (P&L, labor cost, food cost).

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  Ability to multitask, problem-solve, and make decisions under pressure.

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  Knowledge of food safety regulations and best practices.

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  Experience with POS and restaurant management software.

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  ServSafe or equivalent certification.

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  Background in staff training and development.

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  Full-time position; must be available on weekends, evenings, and holidays.

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  Fast-paced environment requiring standing, walking, climbing stairs, and occasional lifting.

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  Competitive salary + performance bonus opportunities

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  Health, dental, and vision insurance

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  Paid time off

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  Employee meals and discounts

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  Career growth opportunities