General Manager

General ManagerThe 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 roleStrong leadership, communication, and interpersonal skillsSolid understanding of restaurant financials and cost controlAbility to multitask and work in a fast-paced environmentKnowledge of food safety standards and regulationsFlexible schedule, including nights, weekends, and holidaysPhysical Requirements:Ability to stand and walk for extended periodsCapability to lift and carry moderate loads (up to 25–50 lbs)Comfortable working in a fast-paced, high-energy environmentThis position operates in a restaurant setting with exposure to kitchen heat, noise, and varying activity levels throughout shifts.Success Measures:Customer satisfaction and retentionStaff performance and turnover ratesFinancial performance (profitability, cost control)Operational efficiency and compliance