General Manager

Reports To: Regional / District Manager

Position Summary

Owns the day-to-day operations, P&L performance, team development, and guest experience of the

tavern.

Key Responsibilities

• Lead and manage all front-of-house and back-of-house operations to brand and service

standards.

• Recruit, hire, train, develop, and retain a high-performing team.
• Manage the P&L: drive revenue, control labor and COGS, and achieve EBITDA targets.
• Build the schedule, manage inventory and ordering, and oversee cash handling and deposits.
• Ensure compliance with all health, safety, food, and alcohol service regulations.
• Resolve guest issues with urgency and build community relationships to drive repeat business.

Qualifications & Requirements

• 3+ years of progressive restaurant or tavern management experience.
• Active ServSafe Manager certification (current and valid).
• Proven P&L responsibility, including labor, COGS, and budget management.
• Strong leadership, coaching, and conflict-resolution skills.
• Must be able to lift up to 50 lb and be on their feet for 8 hours or more per shift.
• Experience with POS, scheduling tools, and back-office systems.
• Available to work nights, weekends, and holidays.