Restaurant General Manager

General Manager | High-Volume Restaurant


Clifton, NJ

A high-volume pizza and grill restaurant in Little Falls is seeking an experienced General Manager to oversee all daily operations, lead staff performance, and drive strong financial and operational results in a fast-paced, community-focused environment.


This leadership role is responsible for managing front-of-house and back-of-house operations, ensuring consistent food quality, efficient service, and a strong guest experience. The ideal candidate is a hands-on operator with proven experience in high-volume restaurant environments and strong technical knowledge of dough handling and dough saturation processes.

Key Responsibilities:

• Oversee all daily restaurant operations including FOH and BOH coordination
• Manage labor, scheduling, and overall team performance to meet business goals
• Ensure consistent product quality, especially dough preparation, fermentation, and saturation control
• Maintain food cost, inventory, ordering, and vendor relationships
• Lead hiring, training, and development of management and hourly team members
• Drive guest satisfaction through service execution and operational consistency
• Ensure compliance with all health, safety, and sanitation standards
• Analyze P&L performance and implement strategies to improve profitability
• Maintain strong communication between kitchen and front-of-house teams

Qualifications:

• 3-5+ years of restaurant general management experience in high-volume operations
• Strong understanding of pizza production, including dough saturation and dough management techniques
• Proven leadership skills with ability to manage and develop diverse teams
• Solid financial acumen including P&L, labor, and food cost control
• Excellent communication, organization, and problem-solving skills
• Ability to work in a fast-paced, high-energy environment
• Flexible availability including nights, weekends, and holidays

This is an excellent opportunity for a strong operator who understands both the craft of pizza production and the demands of high-volume restaurant leadership while driving consistency, quality, and profitability.