Restaurant General Manager

Restaurant General Manager

The Restaurant General Manager (GM) is responsible for overseeing all aspects of restaurant operations, ensuring exceptional guest experiences, strong financial performance, and effective team leadership. This role acts as the bridge between ownership, management, and staff, maintaining operational excellence across both front and back of house.

Key Responsibilities

• Oversee daily restaurant operations, including FOH and BOH coordination
• Ensure consistent service standards, food quality, and brand execution
• Maintain cleanliness, organization, and overall restaurant presentation
• Manage scheduling and ensure proper staffing levels

Team Leadership & Development

• Recruit, hire, train, and develop team members and management staff
• Foster a positive, high-performance culture aligned with company values
• Conduct performance reviews, coaching, and disciplinary actions when needed
• Lead by example on the floor during service

Guest Experience

• Ensure all guests receive exceptional hospitality and service
• Address guest concerns promptly and professionally
• Build relationships with regular guests and maintain brand reputation

Financial Performance

• Manage labor, food cost, and overall profitability (P&L ownership)
• Monitor sales trends and implement strategies to increase revenue
• Control inventory, ordering, and waste management
• Analyze reports and adjust operations to meet financial goals

Compliance & Safety

• Ensure compliance with all health, safety, and labor regulations
• Maintain proper food handling, sanitation, and safety standards
• Oversee certifications (Food Handlers, RBS, etc.) and staff compliance

Administrative Duties

• Oversee payroll, scheduling systems, and reporting
• Coordinate with HR for onboarding, terminations, and employee relations
• Ensure proper use of systems (Toast, Sling, Paychex, etc.)

Qualifications

• 3–5+ years of restaurant management experience (GM or AGM level preferred)
• Strong leadership, communication, and problem-solving skills
• Proven ability to manage financial performance and cost controls
• Experience in high-volume or full-service restaurant environments
• Availability to work nights, weekends, and holidays
• The General Manager is ultimately accountable for the restaurant's success—balancing guest experience, team leadership, and financial performance to ensure the business thrives.

Compensation: Salary ($90,000.00 - $95,000.00)

Benefits & Perks: Paid Time Off, 401k, Potential Bonuses, Dining Discounts

Required Skills

• Strong Organizational Skills
• Effective Communication Skills
• Ability to Work Under Pressure
• Conflict Resolution skills
• Customer Service Orientation
• Team Building Skills
• Strategic Thinking
• Analytical Skills