Restaurant General Manager

DEPARTMENT: Store Management Operations REPORTS TO: Operational Manager/Owners SUPERVISION EXERCISED: All team members associated with the assigned restaurant POSITION STATUS: This is a full-time position with benefits. Do you believe that dreams are built on smiles? At T’s, we do — literally! We hire SMILES, cook smiles, and serve smiles. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community. Our team is everything to us. Smiling teams equal smiling guests, and that’s what T’s is all about. ABOUT US T’s Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area, and with an eye on sustainability and partnerships with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors, and sustainable choices whenever possible. We are devoted to providing our teams and guests with a culture of gratitude, respect, safety, and belonging. We value life’s journey and believe in sharing the journey together, celebrating life one day at a time, one plate at a time. ABOUT THE POSITION As the Restaurant General Manager, you are responsible for managing the daily operations of one of our locations. You will oversee, instruct, and uphold the company’s values and philosophies related to hospitality and guest service, culinary arts, safety standards, sales, administrative and financial procedures, inventory, food ordering, maintenance, and cleanliness of the facility. You will coach and inspire the team members and guests who visit our restaurant. The Restaurant General Manager is an experienced leadership role with the ability to confidently lead and oversee the daily operations of both back-of-house and front-of-house operations. The General Manager must be able to foster teamwork, clearly communicate daily goals, uphold operational standards, develop team members, and ensure the restaurant delivers a consistent, high-quality guest experience. PERKS + BENEFITS At T’s Restaurant Group, we are proud to offer a supportive team environment, growth opportunities, and a variety of benefits designed to support our team members. Benefits may include: Ongoing development, growth, and advancement opportunities Positive and supportive team culture Competitive wages with annual performance reviews Paid Time Off Programs Day-only schedule — never work nights Flexible and predictive scheduling Meal benefit for T’s team members, whether on shift, off shift, or visiting any T’s location Home for the Holidays — Thanksgiving and Christmas Day OFF Tickets at Work Program, offering exclusive discounts, special offers, preferred seating, and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels, and more Employee Assistance Program (EAP), offering voluntary, confidential support resources at no charge, including counseling support, financial resources, work-life solutions, and legal guidance Pet Insurance 401(k), subject to plan eligibility Accident Insurance, subject to plan eligibility Additional benefits for eligible full-time team members may include: Medical Insurance Dental Insurance Vision Insurance Life Insurance DUTIES + RESPONSIBILITIES Operational and Safety Responsibilities Ensures that proper security procedures are in place to protect team members, guests, and company assets. Ensures a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or team member is injured. Fully understands and complies with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, team members, and guests. Carries out restaurant marketing and promotional activities in accordance with company goals. Schedules labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed, and labor cost objectives are met. Manages shifts, including but not limited to daily decision-making, daily scheduling needs, and operational planning, while upholding standards, product quality, and cleanliness. Investigates and follows up on food quality and service concerns to support consistent restaurant standards. Fills in where needed to ensure guest service standards and efficient operations. Estimates food needs and places orders with distributors. Adheres to ServSafe, OSHA, and HACCP standards. Supports local community involvment and participates in restaurant-level community initiatives when applicable. Food Safety Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures compliance with operational standards, company policies, federal, state, and local laws, and ordinances. Responsible for ensuring consistent, high-quality food preparation and service. Maintains a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Ensures all food is prepared and served according to the restaurant’s recipes, portioning, cooking, and plating standards. Financial Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. Responsible for ensuring that financial, invoice, reporting, personnel, and payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures. Controls cash and other receipts by adhering to cash handling and reconciliation procedures. Ensures that end-of-day receipts are correct and deposited to the bank at the end of each shift. Guest Service Maintains a kind, welcoming, and inclusive environment for all team members and guests. Ensures that all guests feel welcome and are given responsive, friendly, and courteous service at all times. Focuses on inclusion and belonging for all team members and guests. Responds to complaints, taking appropriate action to turn dissatisfied guests into return guests. Leads a hospitality-first culture by modeling T’s service standards during every shift. Team Building Follows the restaurant’s 5 Commitments and upholds the restaurant’s Values and Mission Statement. Promotes T’s team spirit of positivity and a team-centered approach to the hospitality and culinary experience at all times, in all ways. Creates a culture of fairness and inclusion by following T’s guidelines, job descriptions, and training programs, and by maintaining healthy boundaries with team members. Provides direction to team members regarding operational and procedural issues. Interviews hourly team members and directs hiring, supervision, development, and, when necessary, termination of team members. Conducts orientation, explains T’s Philosophy, and oversees the training of new team members. Develops team members by providing ongoing feedback, establishing performance expectations, taking corrective action for violations of protocol, and conducting performance reviews. Community Involvement Supports a positive presence in the local community and participates in restaurant-level community involvement when applicable. Other Duties Performs other duties as assigned. ABOUT YOU We are looking for someone who has the desire to lead and oversee an enthusiastic team of culinary and hospitality professionals who are dedicated to creating and executing a memorable dining experience for our guests. This position requires a strong, positive leader capable of oversight, coordination, and motivation for the entire restaurant’s operations. This position is right for you if you are guest-focused, team-oriented, organized, and committed to proactive planning, training, sales growth, guest satisfaction, food quality, cleanliness, safety, and team development. QUALIFICATIONS + REQUIREMENTS Education and Experience High School Degree required; college degree preferred in culinary, hotel, or restaurant management. A minimum of three years of restaurant experience or food and beverage training, including front-of-house operations, guest service training, and kitchen operations. Proficient with computers, including Microsoft Word, Excel, and Point of Sale systems. Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Required certification in Food Safety, ServSafe Alcohol, and First Aid, or ability to obtain required certifications within two months of hire. Must be eligible to work in the United States. Must agree to a background check. Excellent written and verbal communication skills; proficient in the English language. Flexibility in schedule and the ability to work weekends are required. Professional Requirements Self-discipline, initiative, leadership ability, and an outgoing personality. Pleasant, polite manner and a strong, positive presence. Strong guest service skills with a passion for hospitality. Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess strong communication skills for working with diverse staff and potential candidates. Possess excellent organizational, interpersonal, problem-solving, and collaboration skills. Accountabilities Keeps the Operational Manager/Owners promptly and fully informed of all issues, including problems, unusual matters of significance, and positive events, and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to job responsibilities and performance objectives. Maintains a favorable working relationship with all team members to foster and promote a cooperative and harmonious working climate that is conducive to maximum team member morale, productivity, efficiency, and effectiveness. Working Conditions Expected hours: up to 50 hours per week. Hours may vary if the manager must fill in for team members, support management coverage, or respond to emergencies. Ability to perform all functions at the restaurant level. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and various office equipment and answer phones. May be required to work at various locations on a limited basis to support business needs, leadership coverage, or emergency situations. T’s Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive, and belonging work environment. Compensation Details 62000-67000 Yearly Salary #J-18808-Ljbffr