General Manager

Summary of Position:

The role of the General Manager is to lead the restaurant and set the pace for the performance of the restaurant. You are tasked with ensuring that we comply with corporate standards of service inclusive of wine/cocktail list management, HR management, PR and Marketing initiatives as well as ensuring that we meet/exceed our financial goals for various costs in order to outperform our budgeted net income. You will be the gatekeeper of all matters of the restaurant.

Duties & Responsibilities include but are not limited to:

Leadership & Team Development

• Recruit, interview, hire, onboard, train, coach, and develop management and hourly team members.
• Foster a culture of accountability, teamwork, respect, and hospitality.
• Conduct regular performance evaluations and coaching sessions.
• Create succession plans and identify future leaders.
• Ensure compliance with all company policies and procedures.

Operations

• Oversee daily front-of-house and back-of-house operations.
• Ensure consistent execution of service, food quality, cleanliness, and hospitality standards.
• Maintain restaurant appearance and facility maintenance.
• Monitor labor scheduling and staffing levels.
• Ensure operational readiness for all meal periods and special events.

Financial Management

• Achieve sales, profit, and EBITDA goals.
• Manage labor, food, beverage, and operating costs.
• Analyze financial statements, P&Ls, and key performance indicators.
• Develop action plans to improve profitability.
• Approve invoices, purchasing, and inventory controls.

Guest Experience

• Ensure every guest receives exceptional service.
• Resolve guest concerns professionally and promptly.
• Monitor online reviews and implement improvement initiatives.
• Build relationships with repeat guests and community partners.

Food Safety & Compliance

• Ensure compliance with health department regulations.
• Maintain food safety and sanitation standards.
• Enforce alcohol service policies and responsible beverage service.
• Maintain OSHA and workplace safety compliance.

Human Resources

• Maintain employee engagement and retention.
• Manage employee relations issues professionally.
• Partner with Human Resources on investigations, corrective actions, and compliance matters.
• Ensure accurate payroll and timekeeping practices.

Inventory & Cost Control

• Oversee purchasing and inventory management.
• Minimize waste and theft.
• Monitor beverage and food cost percentages.
• Ensure proper receiving and storage procedures.

Marketing & Business Development

• Support local marketing initiatives.
• Build community relationships.
• Drive catering, private dining, and promotional opportunities.
• Execute company marketing campaigns.

Key Performance Indicators (KPIs)

• Sales Growth
• EBITDA/Profitability
• Guest Satisfaction Scores
• Labor Cost %
• Food Cost %
• Beverage Cost %
• Employee Retention
• Management Development
• Health Inspection Scores
• Secret Shopper Results
• Online Review Ratings

Qualifications

• Bachelor’s degree in Hospitality, Business, or related field preferred.
• 5–10 years of progressive restaurant management experience.
• 3+ years as a General Manager in a high-volume restaurant preferred.
• Strong financial and business acumen.
• Excellent leadership and communication skills.
• Experience managing budgets and P&L statements.
• ServSafe Manager Certification (or ability to obtain).
• Alcohol service certification as required by state law.