Restaurant General Manager | Beautiful upscale concept! 100% company paid medical insurance! #ZNJ 3

Job Description

Job Description

Restaurant General Manager

Guests remember how a room feels more than what is printed on the menu. This role owns that feeling—from the first greeting to the last plate—and turns a high-volume, full-service dining room into a place people return to and talk about. You will lead a team that treats hospitality as a craft, protect the economics of a multi-million-dollar operation, and prove that excellence and integrity can live in the same shift.

Performance Objectives

• Deliver a consistent guest experience that earns repeat visits, strong reviews, and measurable gains in guest satisfaction within the first two quarters.
• Hit or beat weekly and monthly sales, food-and-beverage cost, labor, and prime-cost targets without sacrificing quality or service.
• Build a stable, engaged team: hire for hospitality, coach in the moment, and reduce avoidable turnover through clear standards and fair schedules.
• Run a tight operation—opening and closing, inventory, purchasing, and health and safety—so every shift is guest-ready and inspection-ready.
• Grow local loyalty by knowing regulars, neighborhood partners, and community causes, and by turning that knowledge into booked events and fuller weeknights.
• Develop at least one ready assistant manager and a bench of shift leaders who can run the floor to standard in your absence.
• Report results with candor: surface problems early, own the numbers, and close the gap between plan and performance.

Environment & Resources

You lead the full front- and back-of-house team for one distinctive full-service restaurant inside a small, profitable multi-unit group. You report to senior operations leadership and work with culinary, finance, and people partners who expect transparency, not spin. You will have established systems for scheduling, inventory, and guest feedback, a defined labor and cost framework, and the authority to staff, coach, and correct in line with brand standards. Support is close; micromanagement is not. The standard is operational excellence, not volume for its own sake.

Essential Qualifications

• Proven general-manager or equivalent leadership in a busy full-service restaurant, with ownership of P&L results—not just floor coverage.
• A track record of hitting sales and controllable-cost targets while raising guest scores or review quality.
• Hands-on skill in hiring, scheduling, coaching, and progressive discipline that keeps service sharp and teams intact.
• Working command of food safety, alcohol service laws, cash controls, and inventory discipline.
• Clear, calm communication with guests, owners, and hourly teams—especially when the night goes sideways.
• Comfort leading in an upscale-casual setting where the neighborhood matters as much as the concept.

Why This Role

• A profitable, low-debt group that wants to be the best, not the biggest.
• Real authority over the guest experience and the numbers that fund it.
• A culture that leads with integrity, shares the truth about performance, and expects the same from you.
• A hyper-local mandate: know the community, give back, and let that show up in the dining room.
• Room to grow leaders—and your own career—inside a portfolio of distinct restaurants, not a cookie-cutter chain.

If you can fill the room, develop the people, and stand behind the numbers, apply. Tell us what you have actually delivered—and what you will deliver here.

--------