General Manager

Job Description

Job Description

JOB DESCRIPTION

Job Title

General Manager

Department

Front of House

Supervisor

Director of Operations, Owners

Type of Position

☒ Salary ☐ Hourly ☐ Tipped

Status (check all that apply)

☒ Exempt ☐ Non-exempt

Overall Responsibilities:

The General Manager (GM) is the operational and cultural leader of the venue, responsible for ensuring smooth daily operations while developing and maintaining a high-performing team. The GM oversees all front-of-house functions, enforces brand standards, and ensures an exceptional guest experience while meeting revenue and labor goals. A successful GM at GAH is a proactive operator, team builder, communicator, and problem-solver who can confidently manage service, train staff, enforce company policies, and protect the business’s profitability and reputation.

Day-to-day responsibilities include staffing, service oversight, training, budgeting, reporting, and upholding food safety and HR compliance. The GM must model professionalism, foster a collaborative and inclusive work environment, and lead by example during service.

PHYSICAL JOB REQUIREMENTS

• Standing for long periods of time.

• Ability To Lift/Pull/Push up to 50 LBS.

• Able to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.

• Able to work nights, weekends, holidays, and variable schedules, per the needs of the restaurant.

RESPONSIBLITY

Operations & Leadership

• Ensure the restaurant is fully and appropriately staffed, trained, and prepared for service.

• Train and hold all FOH staff accountable to GAH's service standards, policies, and procedures.

• Oversee daily service execution with a strong, hands-on floor presence.

• Monitor restaurant cleanliness, maintenance, and readiness at all times.

• Ensure guest satisfaction and lead all service recovery efforts.

Financial & Administrative

• Monitor and manage labor, COGS, and budgets to meet weekly, monthly, and quarterly goals.

• Oversee and execute scheduling for all FOH departments on a weekly basis.

• Daily manage timekeeping accuracy for all hourly employees.

• Track and report on sales, labor, and other key performance indicators.

• Collaborate with ownership and DOO on budgeting, forecasting, and revenue strategies.

Team Development & Culture

• Ensure all FOH staff go through proper onboarding, training, and development tracks.

• Provide consistent coaching, feedback, and performance evaluations.

• Uphold and enforce all company policies, labor regulations, and HR standards.

• Foster a positive, inclusive, and disciplined team environment.

• Lead pre-shift meetings, service training, and staff communication initiatives.

OPENING & CLOSING

• Ensure all staff is accounted for and adjust staffing based on business forecasts.

• Review reservations and flow with management team and Maître d'.

• Review and communicate any menu changes or specials.

• Lead pre-shift meetings and team preparation.

• Manage staffing cuts and shift transitions.

• Handle financial reports and nightly closeouts.

• Record service notes and shift summaries in Toast.

• Secure the venue at close (lock-up).

SERVICE

• Supervise and ensure quality through all steps of service.

• Assist team by greeting tables, running drinks, taking orders, bussing, etc.

• Anticipate and prevent guest issues through proactive oversight.

• Manage guest complaints and follow through on service recovery.

• Maintain strong communication with Heart of the House, including during peak hours.

• Log and follow up on any significant guest, staff, or product-related issues.

• Lead staff transitions between day/night service shifts.

OVERALL RESTAURANT CONTROL

• Set and review weekly sales forecasts with the ownership/DOO.

• Create schedules within budget and aligned to projected labor needs.

• Handle and follow up on any staff-related HR issues with HR/DOO support.

• Respond to and resolve guest complaints promptly and professionally.

• Interview, hire, and onboard staff in collaboration with HR and operations leaders.

• Execute all training protocols for new and existing staff.

• Maintain and update POS system.

GOLDEN AGE HOSPITALITY IS AN EQUAL OPPORTUNITY EMPLOYER