Restaurant General Manager

Description Restaurant General Manager- Team Lead Leading Strong Teams. Delivering the Complete T’s Experience. Position Information Department: Store Management / Operations Reports To: Operations Manager and Owners Supervision Exercised: Restaurant management team and team members assigned to the restaurant Position Status: Full-Time, Salaried, Exempt Pay Range: $65,000-70,000 annually Bonus Eligibility: Eligible for a quarterly management bonus opportunity of up to 10% of annual salary, subject to eligibility requirements, company policy, and plan terms. Why T’s T’s Restaurant Group is a growing, family-owned restaurant group and Rhode Island tradition since 1982, with locations in Cranston, East Greenwich, and Narragansett. We are proud to serve fresh breakfast and lunch while supporting local purveyors, New England products, sustainable choices, and partnerships with family-owned farms and businesses whenever possible. At T’s, we believe exceptional guest experiences begin with exceptional people. We are devoted to creating a workplace built on gratitude, respect, safety, and belonging, where team members feel welcomed, supported, inspired to grow, and connected to the hospitality, quality, and community that have made T’s a Rhode Island favorite for generations. Perks and Benefits At T’s Restaurant Group, we are proud to offer a supportive workplace, growth opportunities, and benefits designed to support our team members both at work and at home. Grow Your Career Ongoing training, leadership development, and advancement opportunities Internal promotion opportunities Annual performance reviews Work-Life Balance Daytime-only restaurant operations — no late nights Flexible and predictable scheduling Thanksgiving and Christmas Day off through our “Home for the Holidays” benefit Team Member Perks Meal benefits whether working, off the clock, or visiting any T’s location Tickets at Work® discounts on travel, entertainment, attractions, shopping, hotels, sporting events, and more Positive, supportive, team-oriented work environment Financial & Wellness Benefits Employee Assistance Program (EAP) 401(k), subject to plan eligibility Pet Insurance Accident Insurance, subject to plan eligibility Full-Time Benefits (Eligibility requirements apply) Medical Insurance Dental Insurance Vision Insurance Life Insurance About the Role The Restaurant General Manager is the senior leader responsible for the entire restaurant. This role has overall accountability for front-of-house and back-of-house operations, the management team, team member performance, guest experience, food quality, safety, cleanliness, financial results, staffing, training, and execution of company standards. The Restaurant General Manager leads through the restaurant’s managers and team leads while remaining hands-on and visible in daily operations. Success requires strong leadership across hospitality and culinary operations, clear communication, sound judgment, proactive planning, and the ability to build an accountable, engaged team that consistently delivers T’s standards. Position Qualifications and Requirements High school diploma or equivalent required; culinary, hospitality, business, or restaurant management education preferred. Minimum of 3 years of restaurant management experience with demonstrated responsibility for both front-of-house and back-of-house operations preferred. Experience leading managers, supervisors, and hourly team members in a full-service restaurant environment. Strong working knowledge of restaurant operations, hospitality, food preparation, food safety, sanitation, staffing, scheduling, labor management, purchasing, inventory, cash controls, and financial reporting. Ability to recruit, coach, train, communicate expectations, manage performance, and hold leaders and team members accountable in a respectful and professional manner. Strong business judgment and ability to analyze sales, labor, food cost, waste, guest feedback, and operational trends to improve restaurant performance. Strong communication, organization, problem-solving, collaboration, and decision-making skills. Computer proficiency and ability to use company systems, including POS, scheduling, payroll, inventory, reporting, and communication tools. Food Safety Manager, Alcohol Service, and First Aid certifications required, or ability to obtain within company guidelines. Ability to work early mornings, weekends, holidays, and additional hours as business needs require. Must be legally authorized to work in the United States. Must be able to successfully complete a background check, when applicable, in accordance with company policy and applicable law. Essential Functions Safety, Food Quality and Compliance Create and maintain a safe environment for team members and guests while ensuring compliance with health, food safety, sanitation, alcohol service, workplace safety, labor, and company requirements. Ensure proper food receiving, storage, labeling, rotation, temperature control, preparation, portioning, cooking, plating, and service standards throughout the restaurant. Maintain a clean, secure, well-organized, and professionally presented restaurant, including the kitchen, dining room, restrooms, exterior, equipment, and storage areas. Ensure accidents, injuries, safety concerns, equipment issues, and compliance matters are addressed, documented, and escalated promptly. Restaurant Leadership and Team Development Lead the entire restaurant management team and establish clear ownership, expectations, priorities, and daily goals across front-of-house and back-of-house operations. Recruit, interview, select, onboard, train, coach, schedule, evaluate, recognize, retain, and develop managers, team leads, and hourly team members. Build a culture of teamwork, accountability, respect, inclusion, healthy professional boundaries, and continuous improvement aligned with T’s Five Commitments and leadership expectations. Address performance, conduct, attendance, and policy concerns through timely coaching, documentation, corrective action, and partnership with Operations and People & Culture. Develop leadership bench strength and support succession planning through consistent feedback, delegation, and development opportunities. Restaurant Operations Oversee daily front-of-house and back-of-house execution, including opening, service, shift transitions, closing, sanitation, staffing, maintenance, and service readiness. Lead through managers and team leads while remaining visible, hands‑on, and prepared to support any area of the restaurant as business needs require. Ensure staffing plans, schedules, deployment, training coverage, and labor use support anticipated business levels and operational goals. Protect consistent standards for hospitality, food quality, ticket times, cleanliness, organization, communication, and overall restaurant execution. Identify and resolve operational issues involving staffing, equipment, maintenance, inventory, facilities, vendors, systems, or guest service. Execute company initiatives, promotions, operational plans, and restaurant‑level community involvement. Financial and Administrative Responsibilities Own restaurant-level performance for sales, labor, food and beverage cost, waste, supplies, controllable expenses, productivity, and profitability. Oversee ordering, inventory, invoices, receiving, product controls, purchasing, cash handling, deposits, payroll review, and required financial and operational reporting. Ensure administrative, personnel, payroll, scheduling, compliance, and reporting responsibilities are completed accurately and on time. Protect company assets through responsible cash, inventory, purchasing, security, key, and facility controls. Review restaurant results and trends, identify opportunities, and implement action plans to improve performance. Guest Experience & Communication Lead a hospitality‑first culture that creates welcoming, responsive, kind, and memorable experiences for every guest. Respond professionally to guest concerns and take appropriate action to restore trust and encourage return visits. Ensure the restaurant consistently reflects T’s brand, service standards, values, appearance, food quality, and community reputation. Keep the Operations Manager and Owners informed of significant restaurant issues, risks, performance concerns, staffing needs, and positive developments. Partner effectively with Operations, People & Culture, Training, Payroll, Marketing, vendors, and other support teams. Perform other duties as assigned to support restaurant and company operations. What to Expect This is a hands‑on senior restaurant leadership role in a fast‑paced breakfast and lunch restaurant. Restaurant General Managers are accountable for the performance of the entire location and lead both front‑of‑house and back‑of‑house operations through the restaurant management team. This position generally requires up to 50 hours per week. Hours may vary when the General Manager is needed to fill in for team members or managers, provide leadership coverage, support business needs, or respond to emergency situations. Restaurant General Managers may also be required to work at various T’s locations on a limited basis to support business needs. In this role, success looks like: Building, developing, and retaining a strong, accountable restaurant management team and engaged hourly team. Delivering consistent hospitality, food quality, cleanliness, safety, and operational execution across the entire restaurant. Achieving responsible sales, labor, food cost, waste, and profitability goals. Maintaining accurate, timely staffing, scheduling, payroll, inventory, cash, compliance, and operational controls. Creating a workplace and guest environment grounded in gratitude, respect, safety, belonging, and T’s Five Commitments. Communicating proactively, solving problems early, and keeping company leadership informed. Physical Requirements Stand for extended periods and perform frequent bending, stooping, twisting, reaching, and repetitive hand and wrist movements. Lift, carry, push, and pull products and supplies weighing up to 45 pounds. Perform front‑of‑house and back‑of‑house restaurant functions and support restaurant‑level operations as needed. Work with and around hot, cold, and various restaurant and kitchen equipment, including grills, stovetops, slicers, broilers, ovens, fryers, dish machines, refrigeration equipment, POS systems, office equipment, and phones. T’s Restaurant Group is proud to be an Equal Opportunity Employer and is committed to creating a diverse, inclusive, and belonging work environment. #J-18808-Ljbffr