Manager

General Manager Campus Restaurant Operations Run a high-volume campus restaurant through two focused semesters, then get the rest of the year back on full salary. Most restaurant management jobs run fifty weeks a year with no end in sight. This one follows the academic calendar. During the roughly thirty-two-week peak season you lead every part of a fast, full operation. During the off-season your workload drops significantly while your salary and benefits continue year-round. You stay as a full-time, salaried leader twelve months a year, with real time to recharge, travel, or pursue your own goals, inside a growing multi-brand company with clear paths to advance. Why this role is different Year-round salary. Full-time and salaried twelve months a year, with full benefits and roughly twenty-two weeks of significantly reduced workload built in. A campus, not a chain box. An operation embedded in campus life, with the energy and rhythm of the school year. Steadier, high-volume business. Campus meal-plan infrastructure means more predictable traffic than a typical independent restaurant. Real room to grow. Strong GMs move into multi-unit and field leadership as we expand. Genuine ownership. Full P&L responsibility and real decision-making authority over your restaurant. What you'll do Lead your team. Recruit, hire, train, coach, and retain a strong front- and back-of-house team, and build a culture of accountability and hospitality. Run the operation. Direct daily operations, hold high standards for food quality, cleanliness, and safety, and manage inventory, ordering, and vendors. Own the numbers. Carry full P&L accountability, drive revenue, and manage labor, food cost, and controllables using your sales and operational data. Drive the guest experience. Set the standard for hospitality, resolve concerns, and keep brand standards consistent every day. What we're looking for 3 to 5 years of restaurant management with growing responsibility At least 2 years leading managers, supervisors, or large hourly teams Strong leadership, financial acumen, and decision-making in a fast, high-volume environment A real commitment to hospitality and the guest experience Schedule, compensation, and benefits Up to 60 hours per week during the ~32-week peak season, including evenings, weekends, and holidays as business requires Competitive year-round salary, maintained through the reduced-workload off-season Healthcare, dental, vision, paid time off, sick time, and 401(k) Performance-based advancement and clear paths into multi-unit and field leadership Able to stand and move for extended periods and lift up to 50 lbs We use eVerify to confirm U.S. Employment eligibility. #J-18808-Ljbffr The Halal Shack SUNY