General Manager

General Manager

The 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 Responsibilities

• Operations 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.

Qualifications

• Proven experience in restaurant management or a similar leadership role
• Strong leadership, communication, and interpersonal skills
• Solid understanding of restaurant financials and cost control
• Ability to multitask and work in a fast-paced environment
• Knowledge of food safety standards and regulations
• Flexible schedule, including nights, weekends, and holidays

Physical Requirements

• Ability to stand and walk for extended periods
• Capability to lift and carry moderate loads (up to 25–50 lbs)
• Comfortable working in a fast-paced, high-energy environment

Work Environment: This position operates in a restaurant setting with exposure to kitchen heat, noise, and varying activity levels throughout shifts.

Success Measures

• Customer satisfaction and retention
• Staff performance and turnover rates
• Financial performance (profitability, cost control)
• Operational efficiency and compliance