General Manager

General ManagerThe General Manager is responsible for overseeing the daily operations of a single-location restaurant, ensuring high standards of food quality, customer service, cleanliness, and financial performance. This role leads and develops staff, manages budgets, and drives overall business success while maintaining a positive and efficient work environment.Key ResponsibilitiesOperations Management: Oversee all day-to-day restaurant operations, including front-of-house and back-of-house activities. Ensure smooth service, adherence to company standards, and compliance with health and safety regulations.Staff Leadership & Development: Recruit, hire, train, and supervise staff. Create schedules, manage labor costs, and foster a positive team culture. Conduct performance evaluations and provide ongoing coaching and support.Customer Experience: Ensure exceptional guest service at all times. Handle customer feedback, complaints, and special requests professionally to maintain high satisfaction and loyalty.Financial Management: Manage budgets, control costs, and monitor financial performance including sales, expenses, and profitability. Analyze reports and implement strategies to improve revenue and reduce waste.Inventory & Supply Management: Oversee inventory levels, ordering, and vendor relationships. Ensure proper storage, handling, and rotation of food and supplies.Compliance & Safety: Maintain compliance with all local, state, and federal regulations, including food safety, sanitation, and labor laws. Ensure a clean and safe environment for staff and guests.Marketing & Community Engagement: Support local marketing initiatives and promotions to drive traffic. Build relationships within the community to enhance the restaurant's reputation.Problem Solving & Decision Making: Address operational challenges quickly and effectively. Make informed decisions to improve efficiency, service quality, and overall performance.QualificationsProven experience in restaurant management or a similar leadership roleStrong leadership, communication, and interpersonal skillsSolid understanding of restaurant financials and cost controlAbility to multitask and work in a fast-paced environmentKnowledge of food safety standards and regulationsFlexible schedule, including nights, weekends, and holidaysPhysical RequirementsAbility to stand and walk for extended periodsCapability to lift and carry moderate loads (up to 25–50 lbs)Comfortable working in a fast-paced, high-energy environmentWork Environment: This position operates in a restaurant setting with exposure to kitchen heat, noise, and varying activity levels throughout shifts.Success MeasuresCustomer satisfaction and retentionStaff performance and turnover ratesFinancial performance (profitability, cost control)Operational efficiency and compliance