General Manager

Name of the restaurant will be provided during the interview process.

The General Manager is responsible for the overall success and profitability of the restaurant. This role oversees all restaurant operations, including guest satisfaction, financial performance, food quality, team development, staffing, training, and compliance with company standards. The General Manager leads by example, creating a culture of accountability, hospitality, and operational excellence while ensuring every guest receives an exceptional dining experience.

Essential Responsibilities

Leadership

Lead, motivate, and develop management and hourly team members.
Build a positive, high-performance work culture focused on teamwork and accountability.
Recruit, interview, hire, train, coach, and retain top talent.
Conduct regular performance evaluations and provide ongoing coaching.
Create succession plans by developing future leaders within the restaurant.

Operations

Oversee all daily restaurant operations including dining room, kitchen, bar, and takeout services.
Ensure food quality, presentation, and service consistently meet company standards.
Maintain a clean, safe, and organized restaurant environment.
Ensure proper opening, shift change, and closing procedures are followed.
Resolve guest concerns promptly and professionally.

Financial Management

Achieve sales, profit, and labor goals.
Analyze weekly P&L statements and implement action plans.
Control food, beverage, labor, and operating costs.
Manage inventory and purchasing while minimizing waste.
Ensure accurate cash handling, deposits, and financial reporting.

Guest Experience

Foster a guest-first culture throughout the restaurant.
Maintain exceptional hospitality standards.
Build relationships with regular guests and the local community.
Monitor guest feedback and implement improvements.

Team Development

Train managers and team members on company standards and procedures.
Conduct regular staff meetings and ongoing training.
Ensure all employees understand menu knowledge, service expectations, and safety procedures.
Promote employee engagement and recognition.

Food Safety & Compliance

Ensure compliance with all health department regulations.
Maintain food safety and sanitation standards.
Enforce alcohol service laws and responsible beverage service.
Ensure OSHA and workplace safety compliance.
Maintain all required restaurant licenses and certifications.

Scheduling & Labor Management

Create efficient schedules based on sales forecasts.
Monitor overtime and labor percentages.
Adjust staffing levels according to business volume.
Approve payroll and ensure labor law compliance.

Inventory & Purchasing

Maintain proper inventory levels.
Conduct weekly and monthly inventories.
Reduce waste through effective inventory management.
Verify deliveries and maintain vendor relationships.

Marketing & Community Engagement

Support local marketing initiatives and community events.
Help execute promotions, seasonal specials, and catering opportunities.
Work to increase repeat business and positive online reviews.

Qualifications

Minimum 5 years of restaurant management experience.
Minimum 2 years as a General Manager in a full-service restaurant preferred.
Strong leadership and team-building skills.
Experience managing high-volume restaurant operations.
Strong understanding of restaurant financials and P&L management.
Excellent communication and conflict-resolution skills.
Ability to work nights, weekends, and holidays.
Food Manager Certification (or ability to obtain).
TABC Certification (or ability to obtain).

Key Performance Indicators (KPIs)

The General Manager will be evaluated on:

Sales growth
Profitability
Food cost percentage
Beverage cost percentage
Labor cost percentage
Guest satisfaction scores
Health inspection results
Employee retention
Management development
Inventory accuracy
Online review ratings
Speed of service
Safety compliance

Physical Requirements

Stand and walk for extended periods.
Lift up to 50 pounds.
Work in a fast-paced environment.
Bend, stoop, reach, and climb as necessary.
Work in varying kitchen temperatures.

Leadership Expectations

A successful General Manager at our restaurant leads with integrity, professionalism, urgency, and accountability. They set the standard for hospitality, inspire their team through servant leadership, drive financial performance, and create an environment where employees enjoy coming to work and guests can't wait to return.

The General Manager is expected to be highly visible on the restaurant floor, actively coach team members, solve problems before they escalate, and consistently deliver operational excellence while protecting the company's culture, brand, and profitability.