General Manager

The General Manager is responsible for overseeing all aspects of restaurant and distillery operations, leading the management team, and ensuring an outstanding guest experience. This role involves managing staff, monitoring financial performance, maintaining food and beverage quality, overseeing inventory, and ensuring compliance with applicable safety and alcohol-service regulations. The ideal candidate has strong leadership skills, hospitality experience, and the ability to improve operational efficiency and business performance.

Key Responsibilities:

• Oversee daily restaurant, bar, and beverage-service operations.
• Lead and supervise front-of-house, kitchen, bar, and supervisory teams.
• Recruit, train, coach, and develop employees.
• Prepare staffing schedules and ensure appropriate shift coverage.
• Maintain high standards of food quality, beverage consistency, and customer service.
• Ensure guests receive friendly, professional, and attentive service.
• Handle customer feedback and resolve complaints effectively.
• Monitor sales, budgets, labor costs, and overall operating expenses.
• Manage food and beverage inventory, purchasing, and supplier relationships.
• Monitor stock levels and implement strategies to reduce waste.
• Oversee POS operations, cash handling, and financial reporting.
• Maintain food safety, sanitation, and workplace cleanliness standards.
• Ensure compliance with applicable alcohol-service laws, licensing requirements, and company policies.
• Support responsible alcohol service and ensure staff follow required procedures.
• Coordinate kitchen, restaurant, and bar operations to maintain efficient service.
• Oversee opening, closing, and daily operational procedures.
• Monitor employee performance and conduct regular team meetings.
• Develop promotions and initiatives to improve sales and guest satisfaction.
• Maintain restaurant facilities, bar equipment, and service areas.
• Review customer feedback and identify opportunities for improvement.
• Prepare operational reports and communicate business performance to ownership or senior management.

Qualifications & Skills:

• Previous experience in restaurant or hospitality management.
• General Manager or senior supervisory experience preferred.
• Strong leadership, communication, and team-management abilities.
• Knowledge of restaurant, bar, and beverage-service operations.
• Experience with budgeting, sales analysis, and cost control.
• Understanding of inventory management and supplier coordination.
• Familiarity with POS systems and restaurant-management software.
• Knowledge of food safety, sanitation, and applicable alcohol-service regulations.
• Strong organizational and time-management skills.
• Excellent problem-solving and decision-making abilities.
• Ability to manage multiple priorities in a fast-paced environment.
• Strong customer-service and conflict-resolution skills.
• Professional, dependable, and results-oriented attitude.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities for professional development and career advancement.
• A collaborative restaurant and hospitality environment.
• Opportunities to develop leadership and business-management skills.
• Potential employee benefits and performance-based incentives, depending on company policy.

Pay: $24.00 - $28.00 per hour

Expected hours: 30.0 per week

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Flexible spending account
• Health insurance
• Paid time off
• Parental leave
• Retirement plan
• Tuition reimbursement
• Vision insurance

Work Location: In person