General Manager

Job Summary

As the General Manager, you are the primary strategic leader for your restaurant location. You are accountable for the total operational and financial success of the establishment. You will drive performance by fostering a high-performance culture, ensuring flawless execution of brand standards, and delivering exceptional guest experiences. You will oversee all aspects of planning, organizing, training, and leadership, with full accountability for P&L performance, cost controls, employee retention, and long-term business growth.

Key Duties / Responsibilities

Supervisory Responsibilities

• Hire, train, and supervise restaurant staff.
• Organize and oversee staff schedules.
• Conduct timely and constructive performance evaluations.

Strategic Leadership & Culture

• Build and nurture a positive, team-oriented, inclusive environment that reflects Keke’s core values.
• Identify high‑potential talent and support internal promotion through coaching and development.
• Set clear expectations, provide feedback, and enforce consistent corrective action.

Operational Excellence

• Ensure all food and beverage products are prepared and served to exact brand recipes, portioning, and presentation standards.
• Maintain rigorous cleanliness, sanitation, safety protocols, and preventative maintenance programs.
• Maintain full compliance with all applicable health, safety, and labor regulations.
• Act as a hands‑on leader, filling in for any position as needed to maintain service standards during peak periods or staffing shortages.

Financial Performance & Business Growth

• Own all P&L responsibilities; analyze statements, identify trends, and implement strategies to maximize revenue and minimize expenses.
• Control labor costs by scheduling around expected business volume and manage daily cash handling, audit procedures, and reconciliation.
• Develop, plan, and execute local marketing, advertising, and promotional campaigns to drive sales and community engagement.

Programmatic Leadership (Bar & Coffee)

• Lead the coffee and alcoholic beverage programs, including inventory management, strategic purchasing, product development, and execution.
• Oversee bar scheduling, performance management, and staff training on drink builds and service standards.
• Handle discipline and termination of employees per restaurant policy.

Internal Service

• Understand all policies, procedures, standards, and training programs.
• Maintain a clean, safe, and engaging work environment that drives performance.
• Continuously develop staff in all managerial and professional areas.
• Ensure equipment cleanliness and adherence to preventative maintenance schedules.
• Verify accurate receiving of products and compliance with receiving policies.
• Fully comply with all federal, state, county, and municipal regulations regarding health, safety, and labor.

External Service

• Ensure all guests feel welcome and receive responsive, friendly service.
• Guarantee consistent preparation and serving of food and beverage products to brand standards.
• Develop, plan, and manage restaurant marketing, advertising, and promotional activities.
• Fill in where needed to maintain guest service standards and operational efficiency.

Problem Solving

• Apply rigorous logic to solve complex problems, seeking hidden issues and delivering effective solutions.

Selection Skills / Qualities

• Passionate about the brand, demonstrating integrity, honesty, and trust while fostering a respectful, inclusive culture.
• Strong role model who motivates, trains, and develops employees, providing timely feedback and recognition.
• Committed to food quality and safety, ensuring accurate orders and a clean environment.
• Adaptive to shifting priorities, with strong organizational skills, sound decision-making, and independent judgment.

Qualifications

Education

• High School Diploma, G.E.D., or equivalent required. Associate’s or Bachelor’s degree preferred.

Experience

• Internal Candidate: Minimum 1 year as Restaurant Manager or 2 years as Assistant Manager; must be 100% certified in all workstations.
• External Candidate: Minimum 2 years managing a customer‑service concept with full P&L responsibility.

Knowledge / Skills / Abilities

• At least 21 years old.
• Excellent oral, written, and interpersonal communication skills.
• Basic math skills and proficiency with a POS system.
• English fluency; Spanish preferred.
• Working knowledge of front‑of‑house operations and management.
• Understanding of basic financial concepts, including profit & loss analysis.
• Computer proficiency and related software.
• Valid driver’s license, auto insurance, and a personal vehicle for travel to other locations as needed.

Physical Requirements

• Stand and walk 85%-95% of the shift.
• Lift and carry 10‑50 lbs.
• Move unrestrictedly throughout the restaurant.
• Operate restaurant equipment and drive a motor vehicle.

Reasonable Accommodation

The Company will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. The policy regarding requests for reasonable accommodation applies to all aspects of the hiring process. If reasonable accommodation is needed, please contact the Company’s Human Resources Department at