General Manager

General Manager – Restaurant Joyland is a fun, imaginative concept by Chef Sean Brock that celebrates delicious comfort food and is seeking a highly motivated, self‑directed, and enthusiastic Restaurant General Manager to lead daily operations at the restaurant in Charleston, South Carolina. Base Pay Range $70,000.00/yr – $80,000.00/yr Responsibilities The General Manager leads and manages a multifaceted restaurant to deliver a world‑class culinary experience and consistently executes the concept vision and Company standards. Demonstrate that employees are the highest priority, maintain a positive work environment, and develop the next generation of restaurant leaders. Ensure the restaurant operates efficiently and profitably. The position reports to the Brand Leader. Service and Beverage Leadership Demonstrate professionalism and gracious hospitality in all interactions, particularly during challenging situations. Strive to enhance your and your team's knowledge of regional history, culture, and cuisine. Be the authority on our standards. Mentor and train your team to consistently deliver the restaurant's service standards. Ensure service protocols are followed consistently. Continuously strive to enhance our standards and guest satisfaction, and lead the floor during busy times to impact service. Performance and Talent Development Educating and coaching your teams to exceed expectations is essential as a leader. Building a team of prepared and qualified leaders will help your organization grow. To make this happen, you should clearly define expectations and hold individuals accountable. Consistently and in a timely manner, provide both positive and constructive feedback to your team. Additionally, it's crucial to execute training programs consistently for hourly, MIT, and management employees. Ambassador of the Brand and Company Culture Clearly and positively communicating the founder's vision to the team, guests, vendors, and community is essential. Leading by example in all interactions is vital. Taking ownership, being accountable, and showing initiative in daily tasks by anticipating needs and proactively solving issues are key. Creating a positive work environment requires not tolerating negative behaviors. It is also important to welcome new ideas and seek feedback from the team by asking questions. Manage Daily Operations As the GM, you are responsible for overseeing the restaurant's daily operations to ensure efficiency and profitability. It is important to understand, practice, and teach PRG policies and procedures, and to communicate the PRG concept and vision to your team and managers. You should manage and supervise all day‑to‑day operations within the building to maximize revenue and profit, and work with the Chef to hold the team accountable for adhering to all policies and procedures. Take ownership of the restaurant and work with the team to build a cohesive service culture while maintaining a safe, clean, organized, and sanitary work environment. You must ensure compliance with all Health Standards and applicable federal and state laws, and that any violations are corrected immediately. Work closely with the Home Office support to ensure all standards are met. Maintain open lines of communication with staff, both management and hourly, and create an environment where information is shared as a rule. Finally, ensure that all deadlines are met and take accountability for completion. Create and implement a plan to control department budgets and increase profits. Take an active role in managing inventory, and reducing waste to meet cost goals. Manage cash controls and financial reporting efficiently. Ensure cashouts, purchasing, inventory, and deposits are accurate and meet standards. Manage hourly labor, scheduling, and payroll effectively. Provide the management team with financial data to support decision‑making. Ensure correct use of back‑office accounting and point‑of‑sale systems and verify data accuracy. Seek support from the PRG community as needed. Skills & Knowledge The minimum requirement for this position is 3 years of experience as a General Manager or in Multi‑Unit Management within the restaurant industry. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment, with the employee acting as a team leader. Ability to maintain compliance with all local, state, and federal laws and regulations. Ability to supervise, train, and motivate multiple levels of employees. Ability to fairly evaluate other employees’ performance consistently. Extensive knowledge of the food industry, restaurants, and competitive markets. Extensive knowledge of revenue management. Participation in the development of short‑ and long‑term financial and operational goals. Comfortable with using technology to streamline daily administrative tasks. Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Life and Disability, Quarterly Bonus Program, 401(k) and Dining Discount. Required Skills Team Development and Training Customer Service Leadership Organizational Skills Team Management Business Operations High Volume Service Disclaimer Please note that this job description is not an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with this position. However, it accurately reflects the primary job elements required to make decisions on employee performance, team member development, and compensation. The job holder may be required to perform additional duties and responsibilities as needed and are subject to change at any time. Please note that this job description does not constitute a written or implied employment contract. Seniority level: Mid‑Senior level Employment type: Full‑time Job function: Management; Industries: Restaurants #J-18808-Ljbffr