Restaurant General Manager | NO NIGHT SHIFTS! #ZNJ 3680901

Job Description

Job Description

Position Purpose

Serve as the single accountable leader for the restaurant. Own the guest experience, sales, food cost, ordering, inventory, schedule execution, facility condition, team development, and all four-wall operating outcomes.

Core Responsibilities

· Own sales growth, guest experience, hospitality, average check/PPA, food cost, ordering, inventory, cleanliness, safety, cash controls, controllable supplies, and operating standards.

· Provide accurate availability, time-off, business demand, and performance input to the RM; execute the RM-issued FOH schedule.

· Ensure qualified Manager-on-Duty coverage for every opening, operating, and closing period.

· Review food and supply orders with the Culinary Lead; maintain pars and prevent stockouts, over-ordering, and unrecorded transfers.

· Coach the Assistant Manager, Culinary Lead, Shift Leaders, and team members during daily operations; complete timely performance follow-up.

· Inspect interior and exterior restaurant conditions and equipment; report issues promptly through the established maintenance process.

· Follow equipment-use, cleaning, warranty, shutdown, and emergency procedures; preserve evidence and prevent unsafe use.

· Provide complete work-order information, facilitate vendor access, and verify that repairs are complete and the restaurant is restored to standard.

· Escalate unresolved, repeat, safety, shutdown, capital, or landlord-related issues to the RM and Coordinator.

· Develop a qualified successor and ensure consistent restaurant execution when the GM is away.

Decision Authority and Escalation

· Make routine restaurant operating, ordering, transfer, guest-recovery, and maintenance-request decisions within approved limits.

· Assign work and coach team members; initiate formal employment action through company procedure.

· No independent labor targets or authority to establish labor strategy.

Measures of Success

· Comparable-sales growth, transactions, average check/PPA, and guest experience.

· Food cost, ordering accuracy, credits, transfer discipline, and stockout reduction.

· Execution of the RM-issued schedule, attendance follow-up, and MOD coverage.

· Audit, food safety, cleanliness, cash control, and facility-condition results.

· Timely work-order reporting, equipment care, access, verification, and repeat-issue reduction.

· Leadership retention, development, and successor readiness.

Leadership and Culture Expectations

· Own the four walls and communicate risks before failure.

· Teach standards continuously while operating.

· Lead with hospitality, pride, care, urgency, and respectful accountability.

Minimum Qualifications

· Restaurant management experience appropriate to the assigned GM level.

· Knowledge of sales building, schedule execution, inventory, food cost, safety, cash controls, and employee leadership.

· Ability to use Toast, 7shifts, and established operating systems.

· Required food-safety certification and availability for key operating periods.

Career Path

Assistant/Floating Manager → GM I → GM II → GM III → Regional Operations Manager- Director of Operations

This description summarizes primary responsibilities. Final approval thresholds, system permissions, schedules, classification, and compensation are governed by company policy and applicable law.

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