Restaurant General Manager

Job Description

Job Description

General Manager

A well-established and high-volume Mexican restaurant in Fishkill, NY is seeking an experienced and highly motivated General Manager to oversee all aspects of restaurant operations. This role is responsible for managing both front-of-house and back-of-house performance, ensuring exceptional guest experiences, maintaining food quality and consistency, and driving strong financial performance.

The General Manager will lead the entire team—including service staff and kitchen leadership—and work closely with ownership to maintain operational excellence and continued growth.

Responsibilities

• Oversee all daily restaurant operations, including front-of-house service, kitchen coordination, bar operations, and guest experience
• Ensure consistent food quality, presentation, and kitchen standards in coordination with kitchen leadership
• Hire, train, schedule, and manage staff across both FOH and BOH teams
• Maintain strong team culture, accountability, and performance standards across the entire restaurant
• Manage labor scheduling, staffing levels, and payroll to maintain operational efficiency
• Oversee inventory management, ordering, and vendor relationships, including food, beverage, and supplies
• Coordinate and manage deliveries, receiving, and product quality control
• Monitor and manage restaurant financial performance, including labor cost, food cost, beverage cost, and operating expenses
• Ensure compliance with New York State health, safety, and liquor regulations
• Maintain high standards for cleanliness, organization, and operational readiness
• Handle guest feedback, resolve issues professionally, and maintain strong guest relationships
• Work closely with ownership on operational improvements, marketing initiatives, and growth opportunities

Qualifications

• 5+ years of restaurant management experience, preferably in full-service restaurants
• Strong understanding of both FOH and BOH restaurant operations
• Experience managing labor schedules, inventory, ordering, and vendor relationships
• Proven ability to lead, motivate, and develop restaurant teams
• Strong operational and financial management skills
• Familiarity with POS systems and restaurant management software
• Experience helping stabilize, improve, or grow restaurant operations strongly preferred
• Ability to work evenings, weekends, and holidays as required

Compensation & Benefits

• Competitive salary based on experience
• Performance-based bonus opportunities
• Opportunity to grow with an expanding hospitality group in the Hudson Valley

Application Requirement

Candidates should have prior responsibility for restaurant-level operational and financial performance, including labor scheduling, food and beverage cost management, inventory control, and staff leadership.

Please include in your application:

• The size of the restaurant you managed (seats or annual revenue)
• The approximate size of the team you supervised
• The average weekly sales of the restaurant you most recently managed