General Manager

The General Manager / Operator is responsible for overseeing all day-to-day restaurant operations, ensuring exceptional guest experiences, driving financial performance, and developing a high-performing team. This hands-on leadership role owns the full P&L, staffing strategy, recruiting efforts, and operational execution.

The ideal candidate leads by example and is capable of working in any position throughout the restaurant, supporting both front-of-house and back-of-house teams while maintaining the highest standards of service, food quality, cleanliness, and team development.

Key Responsibilities

Operations & Guest Experience

• Deliver exceptional hospitality and customer service from guest arrival through departure.
• Maintain comprehensive knowledge of all food and beverage offerings.
• Resolve guest concerns professionally, efficiently, and empathetically.
• Uphold and reinforce service standards across all front-of-house positions.
• Lead by example during peak business periods and provide hands-on support in all restaurant stations.
• Ensure operational excellence and consistency throughout every shift.

Food Safety & Sanitation

• Maintain adherence to all food safety and sanitation standards.
• Verify completion of temperature logs, line checks, cooling logs, and related food safety documentation.
• Conduct and support internal health and safety audits.
• Ensure cleanliness, organization, and quality standards throughout the restaurant.
• Monitor food and equipment temperatures to maintain compliance with health regulations.

Leadership & Team Development

• Lead, coach, and develop restaurant team members.
• Provide real-time feedback, training, and performance support.
• Foster a culture of accountability, ownership, and teamwork.
• Recruit, hire, train, and retain high-performing employees.
• Serve as a role model for professionalism, work ethic, and operational excellence.
• Demonstrate proficiency in all restaurant positions and provide coverage when needed.
• Own and manage the restaurant's full profit and loss statement.
• Monitor labor, food, beverage, and operating costs to maximize profitability.
• Manage cash handling procedures and financial controls.
• Complete data entry and reporting requirements accurately and timely.
• Receive, verify, and manage inventory and vendor deliveries.
• Ensure completion of opening, closing, and operational checklists.
• Friendly and approachable
• Strong sense of urgency
• Natural relationship builder
• Thoughtful and intuitive leader
• Highly responsible and dependable
• Curious and growth-oriented
• Ownership mentality
• Adaptable and solutions-focused

Qualifications

Required

• Ability to communicate effectively in English.
• Previous leadership experience in a restaurant or hospitality environment.
• Strong team leadership and coaching skills.
• Basic math and financial management skills.
• Ability to handle constructive feedback and navigate conflict professionally.
• Comfortable using technology and restaurant operating systems.
• Ability to multitask and prioritize in a fast-paced environment.
• Proven problem-solving and guest recovery skills.

Preferred

• Bilingual in English and Spanish.
• Experience with Toast, Restaurant365 (R365)
• Any local certifications required by jurisdiction.
• Experience in a high-volume fast casual or quick-service environment.
• Multi-unit or operator-level experience.

Physical Requirements

• Ability to lift and carry 25+ pounds.
• Ability to stand for extended periods, up to 8 hours or more per shift.
• Ability to perform repetitive tasks while maintaining attention to detail.
• Ability to move quickly throughout the restaurant.
• Ability to access all areas of the restaurant safely.
• Ability to work in hot and cold environments associated with kitchen operations.