General Manger
$26 - $28 per hourNew Day Executive Search
General Manager Opportunity
We are seeking a passionate, hands-on hospitality professional to lead front-of-house operations at a highly regarded, scratch-kitchen restaurant. This is an exciting opportunity to take ownership of daily operations, deliver exceptional guest experiences, and grow into a General Manager role in an intimate, quality-driven restaurant.
General Manager Benefits & Compensation
$26–$28 per hour, opportunity for an experienced Assistant General Manager to advance into a General Manager position. Work in an established, highly rated restaurant known for quality food and personalized hospitality. Take ownership of restaurant operations, beverage programming, purchasing, and service standards.
General Manager Requirements & Qualifications
2+ years of restaurant management experience, ideally as an Assistant General Manager or experienced Front-of-House Manager. Strong knowledge of scheduling, inventory management, purchasing, and daily restaurant operations. Experience using Toast POS or comparable restaurant technology. Proven ability to lead a small service team while remaining actively involved in guest service. Passion for scratch-made cuisine, exceptional hospitality, and maintaining outstanding online guest reviews.
General Manager Responsibilities
Lead all front-of-house operations, including opening and closing procedures, floor management, scheduling, and hands-on service execution. Supervise, train, and develop a team of servers while maintaining a welcoming, professional dining environment. Manage beverage program development, ordering, inventory, and vendor relationships while maintaining cost controls. Oversee daily POS operations, purchasing, and inventory management to support efficient restaurant performance. Maintain exceptional guest satisfaction.
General Manager Preferred Background & Skills
Experience working in a chef-driven, farm-to-table, seasonal, or scratch-kitchen restaurant. Familiarity with supplier ordering, and restaurant inventory systems. Understanding of beverage selection, pricing, cost management, and menu development. Comfortable working in an intimate dining environment where management actively participates in service. Entrepreneurial mindset with the ambition to take full ownership of daily operations and grow professionally.
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