General Manager Fast Casual Restaurant

Job Description

Job Description

Job Title

General Manager – Fast-Casual (University Campus Location)

Location

Boston, MA 02115

Employment Type

Full-Time

Compensation

$70,000 to $85,000 Annually

Benefits Offered

Medical, Dental, Vision, 401(K), Paid Time Off

Job Description

Why This Role is Different (The Seasonal Advantage): Are you a high-energy restaurant leader who loves the rush of a high-volume kitchen but craves real work-life balance? This unique role offers a distinct seasonal structure tied directly to the university academic calendar, giving you a predictable yearly rhythm of intense work followed by extended personal time:

• High Peak Season (32 Weeks): During the active Fall and Spring university semesters, you will run a powerhouse, fast-casual counter operation. This is a fast-paced, high-volume environment where you will lead large teams and manage intense daily rushes, working up to 60 hours per week.
• Low Peak Season (20 Weeks): During the summer and winter student breaks, the campus volume decelerates significantly. This built-in off-season provides you with a vastly reduced workload and incredible schedule flexibility to recharge, travel, or pursue personal interests— all while maintaining your full competitive annual salary and corporate benefits.

Position Overview: We are looking for an enthusiastic, hard-working, and ambitious General Manager to join our team. In this role, you will be given the opportunity to work closely with our leadership team and be hands-on in all aspects of restaurant operations.

This is a unique, fast-paced role designed for high-energy individuals who want to advance quickly in the food service industry while also enjoying a significant amount of time off during the off-season. You will oversee a demanding 32-week peak operational season, where you will be fully immersed in all areas of restaurant management, while honing your skills, learning the ins and outs of fast-casual operations, and growing your management expertise.

Key Responsibilities:

• Restaurant Leadership & Team Development: Recruit, interview, hire, onboard, train, and retain high-performing employees. Conduct performance reviews and manage employee accountability and career growth. Build a positive, high-performance culture focused on teamwork and guest service.
• Operations Management: Direct all day-to-day operations to ensure efficiency, consistency, and profitability. Maintain the highest standards for food quality, cleanliness, safety, and hospitality. Ensure compliance with all health department regulations and food safety standards. Manage inventory, purchasing, ordering, and vendor relationships.
• Financial & Business Performance: Maintain full Profit & Loss (P&L) accountability for restaurant operations. Drive revenue growth while achieving profitability targets. Manage labor costs, food costs, inventory variance, and controllable expenses. Ensure staffing and scheduling align with labor budgets.
• Guest Experience & Brand Standards: Lead by example in delivering outstanding hospitality. Resolve guest concerns professionally and monitor guest feedback and satisfaction metrics to identify improvement opportunities.

Performance Expectations: Success in this role will be measured through the achievement of revenue and profitability goals, labor cost performance within established targets, strict food cost and inventory control, high guest satisfaction scores, employee retention, and compliance with operational, safety, and food quality standards.

Job Requirements & Qualifications:

• Required Experience: Minimum 3–5 years of restaurant management experience with progressive leadership responsibility. Minimum 2 years of experience directly managing supervisors, managers, or large hourly teams.
• Skills & Competencies: Strong leadership, team-building, communication, and interpersonal skills. Strong business and financial acumen with a proven ability to analyze data and drive operational improvements. Effective problem-solving and decision-making skills. Ability to thrive in a fast-paced, high-volume, high-pressure restaurant environment.
• Physical Requirements: Ability to stand and move throughout shifts for extended periods. Ability to lift and carry up to 50 pounds.
• Schedule Requirements: Availability to work a flexible schedule, including evenings, weekends, and holidays as business needs require. Ability to work up to 60 hours per week during the 32-week peak operational season.

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Company Description

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.