General Manager

Job Description

Job Description

General Manager

Compensation: $75,000–$85,000 base salary depending on experience, plus bonus potential up to $13,000, along with generous perks and benefits.

Be a restaurant General Manager and still make it home for dinner.

No closing shifts, no 1 AM checkouts, no Saturday night double. Imagine being home before the dinner rush starts and get back the time with your friends and family that restaurants usually take. As a General Manager for Hash Kitchen you will run a High-Volume Restaurant, overseeing a management team of 3-4 and leading a team of 40-55 employees. Our General Managers are people first leaders that love building culture, developing people, driving and modeling our restaurant standards, and taking ownership of the P&L.

Why our General Managers stay

  Every night off — we're a breakfast & lunch concept, so your evenings are yours

• A real bonus you can control. Up to $13,000 annually, tied to sales, cost control, and guest metrics you control — not corporate math you cannot see.
• Exciting growth is happening. We are open across Arizona, Utah, and Texas and still building. New restaurants mean GM and multi-unit seats to move into.
• Health, dental, vision, and PTO, Benefits from day one eligibility.
• A kitchen worth leading. Scratch cooking from breakfast through lunch, plus the bloody Mary bar we built our name on. That reputation does half your recruiting for you.

 

What the job actually is

  As a GM for Hash Kitchen you run the restaurant Practically, that means four things:

1.   Build and keep a team. Hire, train, and develop your staff. One-on-ones, real career paths, and a bench deep enough that you can take a day off. Turnover is the number that decides whether your year is good or hard, and it is yours to own.
2.   Run a clean P&L. You own sales, labor, cost of goods, and controllables. You will read your daily and weekly numbers, know why they moved, and act before period-end.
3.   Deliver the experience. Food quality, ticket times, and hospitality to Hash Kitchen standards, every service. You are on the floor with guests, not hiding in the office.
4. Keep the building right. Health, safety, sanitation, and security standards. Ordering, invoices, rotation, cleanliness, and a schedule built to the forecast.

You report to your Area Manager with a weekly update and have their support for the rest of the week.

 

What we are looking for

• 3+ years running a high-volume, full-service restaurant as a GM — or as an AGM who is ready and has been waiting for the seat.
• P&L ownership. You have carried a budget and hit it.
• A people-first leader. You develop people rather than replace them.
• Detail that shows up on the floor. You notice the dusty ledge, the slow ticket, the server who is having a bad day.
• Clear communication and expectations , in person and in writing.
• 21+ (we run a full bar), ServSafe and Food Manager's certification (or willing to get both — we pay for it), and comfort with basic computer and scheduling tools.

If you meet most of this and not all of it, apply anyway. We would rather talk.

 

Who We Are

Hash Kitchen started in 2015 as one Phoenix restaurant built on a simple idea: breakfast deserves a chef. Chef Joey Maggiore grew up in his father Tomaso's kitchens and brought that cooking to the daypart nobody was taking seriously, breakfast and lunch.

Eleven years later we are across Arizona, Utah, and Texas, and the kitchen has grown with us — breakfast, brunch, and lunch, made from scratch, alongside the build-your-own bloody Mary bar we are known for: house-made mixes, house-infused spirits, and over 50 craft toppings.

We are still a chef-driven restaurant company, running three-day parts in every building. And because we close mid-afternoon, we are proving that a career in restaurants does not have to cost you your nights.

We use eVerify to confirm U.S. Employment eligibility.