Restaurant General Manager

Description Your Mission: A Restaurant General Manager is a guest-obsessed business leader who develops high-performing teams that consistently achieve outstanding business results. Are you ready to take charge of a restaurant where passion, precision, and personality come together? As General Manager, you'll lead the way in creating unforgettable dining experiences, inspiring your team, and driving performance every single day. This is your chance to blend leadership, hospitality, and operational excellence into one rewarding adventure. No two days are ever the same and that's exactly how you like it. Benefits Include: Management Bonus Program 401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Vision insurance What You'll Be Leading: Culture Ambassador: Be the heartbeat of the restaurant. Your leadership sets the tone from delivering warm hospitality to creating a team culture that people want to be part of. Training & Development Champion: You don't just manage you mentor. Build confident, capable team members through impactful training and real-time coaching that turns potential into performance. Team Builder Extraordinaire: Find the right people, place them in the right roles, and watch the magic happen. You'll schedule smart, communicate clearly, and create a workplace people enjoy coming to. On-the-Spot Problem Solver: From guest curveballs to unexpected kitchen hiccups, you're the calm in the storm resolving issues quickly and turning challenges into opportunities. Operational Wizard: You keep the back end running like clockwork ordering, inventory, food cost control, and waste reduction are all in your wheelhouse. Clean, organized, efficient. Business Driver: Analyze sales, labor, and cash flow to identify wins, spot trends, and make smart decisions that keep the restaurant thriving. Compliance Pro: From food safety to labor law, you know the rules and lead your team to meet and exceed them every time. Goal Setter & Motivator: You bring the vision and the team brings it to life. Set clear goals, celebrate progress, and keep everyone aligned and energized. Lead from the Front: Whether you're rolling up your sleeves in the kitchen or welcoming guests at the door, your presence sets the standard. Your team follows your lead because you're right there with them. Requirements Required Knowledge, Skills, & Abilities: Minimum two years previous management experience in a full service establishment based on management’s discretion. Knowledgeable in both back-of-house and front-of-house operations. Capable of setting expectations and maintaining concise oral and written communication among other managers and employees for each shift. Proficient use of all restaurant equipment including, but not limited to, such tools as: calculators, cash registers, computers, ovens, smokers, knives, etc. Education & Experience: High School diploma or equivalency as determined by management. Certifications/Licenses: Food Service Manager Certificate and completion of M.I.T. Program. Physical & Mental Requirements: Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping. Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds. Working Conditions: Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling. #J-18808-Ljbffr