General Manager

COMING AUGUST 2026!

Join our opening team as we begin on the exciting journey of opening our first location!

JOB DESCRIPTION

Job Title: General Manager

Reports To: Director of Store Operations

Position Overview: As General Manager at Canton Rodeo, you are the leader of the restaurant and accountable for the overall success of the business. You create a culture where every guest feels genuinely welcomed and every team member feels supported, challenged, and inspired to perform at their best. You build and develop a team that takes pride in delivering exceptional experiences while upholding operational excellence and driving strong financial performance.

Compensation Range: $82,000 - $85,000/yr

Through your leadership, hospitality is more than a standard — it is the foundation of every shift, every interaction, and every result.

You operate as the owner of your restaurant, responsible for protecting the brand, developing talent, executing company strategy, and delivering consistent results. The General Manager communicates directly with the Director of Store Operations and partners with the Executive Leadership Team to execute company initiatives, provide operational feedback, and support the company’s growth. This role is designed for leaders capable of scaling with Canton Rodeo as additional corporate locations open.

WHAT YOU’LL DO

In addition to understanding all hourly roles (Cashier, Service Line, Expo, Assistant Manager), you are responsible for the overall performance, leadership, and long‑term success of the restaurant.

Exceptional Guest Experience

• Champion Canton Rodeo’s Mission, Vision, and Core Values daily
• Set the standard for hospitality and ensure every guest interaction reflects professionalism and genuine care
• Resolve escalated guest concerns with urgency, empathy, and thoughtful solutions
• Build lasting guest relationships that encourage loyalty and trust
• Ensure every shift operates with Hospitality First, Excellence, Growth Mindset, Speed with Purpose, Clean and Proud, and Fun! at the forefront

Leadership & Team Development

• Recruit, hire, and retain top talent while fostering a positive, team-first culture
• Train, coach, and develop leaders and team members to take ownership and pride in their roles
• Build and develop Assistant Managers, Kitchen Leads, and future leaders
• Conduct performance evaluations, provide ongoing feedback, and handle disciplinary actions when necessary
• Build a strong leadership bench to ensure long‑term restaurant success
• Create a culture of accountability, growth, and operational excellence

Operations Management

• Oversee daily operations to ensure smooth, efficient service
• Maintain order accuracy, food quality, and speed standards across all shifts
• Monitor and improve service line flow and kitchen execution
• Monitor and enforce food safety, sanitation, and regulatory compliance
• Maintain operational systems that support consistency and scalability
• Step into operational roles when necessary to support peak periods
• Ensure readiness for service at all times
• Schedule and receive food and beverage deliveries, verifying quality and accuracy

Financial & Administrative Accountability

• Own P&L performance, including labor, food cost, and overall profitability
• Manage budgets, forecasting, and financial reporting
• Oversee inventory management and cost controls
• Ensure accurate weekly inventory counts and investigate discrepancies
• Ensure cash handling procedures are strictly followed
• Create efficient schedules that balance labor needs with business demands
• Complete required financial, operational, and compliance reporting
• Develop strategies to grow sales, improve efficiency, and enhance profitability

Executive Communication & Strategic Alignment

• Communicate regularly with the Director of Store Operations regarding performance, staffing, and operational needs
• Execute company initiatives from the Executive Leadership Team
• Provide feedback and insights to leadership to support continuous improvementEnsure the restaurant is aligned with company standards, goals, and growth strategy
• Serve as the primary representative of the restaurant to company leadership

Cleanliness & Facility Management

• Maintain exceptional cleanliness inside and outside the restaurant
• Enforce “Clean as You Go” and sanitation standards
• Ensure adherence to uniform and hygiene policies
• Conduct routine facility inspections and address maintenance needs promptly

Ordering & Inventory Management

• Establish and maintain appropriate par levels for all food, beverages, dry goods, chemicals, cleaning supplies, linen/towels, office supplies, etc…
• Oversee the restaurant’s ordering systems to ensure inventory levels support consistent service without overstocking or waste
• Review and approve vendor ordering schedules to ensure timely and efficient product replenishment
• Ensure managers are reviewing inventory levels daily and placing orders
• Monitor product usage trends and adjust ordering levels based on sales patterns
• Maintain strong relationships with approved vendors and address any supply, quality, or service issues promptly
• Review deliveries, invoices, and purchasing records regularly to ensure accuracy
• Identify opportunities to improve purchasing efficiency, reduce waste, and optimize inventory
• Ensure all products are received, stored, labeled, and rotated according to food safety and FIFO
• Maintain clear documentation of orders, invoices, and inventory records
• Ensure the restaurant is consistently stocked and prepared to meet guest demand while maintaining disciplined cost control

WHAT WE’RE LOOKING FOR

Must Have

• 3+ years of restaurant management experience (fast-casual or full-service preferred)
• Demonstrated success managing managers and large teams in a high-volume environment
• Proven ability to build, develop, and retain high-performing teams
• Strong financial acumen, including labor management, food cost control, and P&L ownership
• Strong business judgment and decision‑making ability
• Exceptional leadership, communication, coaching, and conflict‑resolution skills
• Ability to lead through others, delegate effectively, and hold teams accountable
• Strong organizational and strategic planning abilities
• Ability to multitask and lead confidently in a fast‑paced, high‑pressure environment
• High personal standards for food quality, cleanliness, safety, and execution
• Situational awareness to manage both staff and guest interactions effectively
• Strong ownership mentality with accountability for results
• Positive attitude, reliability, and strong sense of urgency
• Growth mindset with adaptability in a rapidly evolving company
• Passion for hospitality, operational excellence, and team development
• Flexible availability to meet business needs
• Comfort learning and regularly utilizing restaurant technology and operational tools, including:
  • Digital thermometers and food safety devices
  • Point-of-sale systems (Toast)
  • Training and operations platforms (Operandio)
  • Inventory and accounting systems
  • Scheduling software (Sling)
  • Loomis smart safe and change ordering
• Willingness to learn new systems and follow technology-driven procedures
• Food Handler certification (per local requirements)

Nice to Have

• Previous leadership experience in a high-volume restaurant environment
• Experience training or developing team members
• Exposure to inventory management, scheduling, or cost control
• Experience using restaurant technology systems (POS, inventory, scheduling, or training platforms)
• Passion for hospitality and operational excellence
• Interest in long-term career growth within restaurant leadership
• Bilingual (Spanish) a plus

WORK ENVIRONMENT

Store Conditions

• Fast‑paced restaurant environment with frequent peak rush periods
• Simultaneous management of dine‑in, takeout, and delivery operations
• Exposure to high heat from ovens, woks, grills, and warming equipment
• Temperature changes between kitchen, storage, and guest areas
• Elevated noise levels from equipment and guest traffic
• Continuous movement between Front and Back of House
• Working in tight spaces while maintaining safety and efficiency
• Exposure to hot oils, sharp utensils, steam, and cleaning chemicals
• Potential slippery surfaces during service or cleaning
• Schedule flexibility including early mornings, late nights, weekends, and holidays

Physical Requirements

• Standing, walking, and moving throughout the restaurant for extended periods
• Ability to stand and move throughout the restaurant for extended periods
• Frequent walking, bending, reaching, and lifting during shifts
• Ability to lift and carry up to 50 lbs occasionally
• Ability to work in hot kitchen environments and around steam, ovens, and cooking equipment
• Manual dexterity to safely operate kitchen equipment, knives, and POS systems
• Ability to move quickly and safely during busy service periods
• Ability to work in tight spaces while maintaining awareness of surroundings
• Visual ability to monitor operations, read screens, and observe safety conditions