General Manager

Job Description

Job Description

General Manager – Full Service

Bricktown Brewery | Oklahoma's Original Brewpub | Full-Time | In-restaurant, all departments

ABOUT THE ROLE

The General Manager owns the restaurant — front to back, open to close. This is the top operational seat in the building, and it carries full accountability for the guest experience, the team, the kitchen, the bar, and the financials. You are not a department head. You run every department. At Bricktown Brewery, the GM sets the culture, executes the brand, and delivers results — consistently, and without excuses.

WHAT YOU'LL OWN

• Total Restaurant Execution — Accountable for the performance of every department: front of house, heart of house, and bar. Set the standard for what great looks like and hold every manager and team member to it, every shift.
• Kitchen & BOH Leadership — Partner with or directly lead kitchen management to ensure food quality, consistency, speed, and cost control. Own ticket times, line readiness, plate presentation, and BOH labor. A great GM knows what's happening behind the pass.
• Guest Experience — The guest experience is your product. Build a team that delivers it without being watched. Respond to escalations personally. Review feedback and use it to improve — not just to put out fires.
• Financial Performance — Own the P&L. Manage food cost, labor cost, and controllable expenses to plan. Understand your sales mix, drive check averages, and identify margin opportunities. Present results to ownership and come with solutions, not explanations.
• Team Development & Culture — Recruit, develop, and retain managers and hourly team members. Build a bench. Identify your next Restaurant Manager before you need one. Create an environment where the best operators in the market want to work.
• Scheduling & Labor Management — Build and approve schedules across all departments. Manage labor in real time. Understand the relationship between covers, staffing, and cost — and optimize it shift by shift.
• Facilities & Standards — Own the condition of the building inside and out. Ensure the restaurant is clean, safe, well-maintained, and inspection-ready at all times. Escalate capital needs and follow through on resolution.
• Compliance & Brand Integrity — Enforce all health department, food safety, OSHA, and liquor commission requirements. Ensure certifications are current across the team. Protect the Bricktown Brewery brand in every interaction, online and in person.

WHO WE'RE LOOKING FOR

Strong fits:

• Has run a full-service, high-volume restaurant — front and back — and can speak credibly to both sides
• Reads a P&L, understands food and labor cost, and manages to the numbers without being told
• Leads from the floor, not the office — present, visible, and engaged during peak service
• Develops people intentionally — builds pipelines, coaches managers, and creates loyalty
• Genuinely enjoys helping others reach their professional goals — invested in the growth of the people around them
• Makes hard calls cleanly: staffing, accountability, guest recovery, operator decisions
• Approaches problems with structure — identifies root cause, weighs options, decides, and follows through without needing a playbook for every situation
• Organized across every department: opening standards, closing standards, and everything in between
• 3+ years of general management experience in a full-service, multi-revenue restaurant
• Current or able to obtain ServSafe and applicable alcohol license; must be 21+

This role is not a fit for:

• Managers who only own the front of house and treat the kitchen as someone else's problem
• Those who manage reactively and need ownership to identify the issues
• Leaders who avoid conflict, soften accountability, or struggle to deliver hard truths
• Anyone not willing to work nights, weekends, and peak shifts alongside the team

PREFERRED BACKGROUND

• Experience managing multi-revenue locations: dining room, bar, patio, and private events
• Direct BOH management experience or strong working knowledge of kitchen operations and food cost
• Experience with multi-unit brands, franchise systems, or growth-stage restaurant companies
• Exposure to craft beer, scratch-kitchen, or brewpub operations
• Experience with Compeat, Aloha, Toast, or similar restaurant management platforms
• Degree in Hospitality Management or Business — or equivalent operator experience
• Bilingual (English/Spanish) is a plus