General Manager

Description

Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations.

Position Summary:
As General Manager, you will have full accountability for the restaurant’s daily operations, overseeing both front and back-of-house teams. You will ensure exceptional guest experiences through consistent execution of brand standards, operational excellence, and financial performance, while cultivating a positive, motivated, and high-performing team culture. This role requires strong leadership, sound business judgment, and a genuine passion for hospitality.

Responsibilities:

• Oversee day-to-day restaurant operations, ensuring smooth front- and back-of-house performance
• Manage, lead, and mentor floor managers and staff
• Maintain service at the highest quality standards
• Develop and implement risk management and mitigation strategies
• Maintain and track all corporate mandates and daily reports
• Analyze staffing needs, create staffing plans, and identify growth opportunities
• Interview, screen, and recruit job applicants
• Coach and train management staff to maximize performance
• Ensure team performance, including morale, productivity, and fiscal responsibility
• Monitor operational activities and expenses
• Assist in setting and tracking sales forecasts and profitability reports
• Keep C-suite leadership informed of sales performance and key operational issues
• Drive sales growth through marketing initiatives, networking, and staff incentives
• Manage budgeted revenues, cost of sales (COS), labor, supplies, and operating cash flow (OCF)
• Review monthly profit and loss statements and take action on variances

Benefits:

• Competitive salary.
• Wages paid weekly.
• Growth opportunity.
• 401k savings plans.
• Paid time off.
• Medical, dental, vision, and supplemental insurance available for election at low cost.
• Employee discounts.

Requirements

• Minimum of five (5) years of leadership experience managing high-volume, fast-paced front-of-house restaurant operations
• Degree in hospitality, business, or equivalent professional experience preferred
• Demonstrated knowledge of service standards, guest experience, and regulatory compliance, with the ability to consistently enforce policies
• Proven experience managing budgets, labor, inventory, and operational costs to achieve financial goals
• Ability to plan staffing, scheduling, and team productivity while maintaining exceptional service standards
• Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment
• High attention to detail across service quality, operational processes, and team performance
• Effective communicator with a collaborative, team-oriented leadership style
• Experience with marketing, sales initiatives, and strategies to increase revenue is a plus
• Bilingual proficiency is a plus

If you’re passionate about hospitality and committed to creating exceptional guest experiences, we'd love to hear from you!