General Manager

Summary of Position:

The General Manager leads all aspects of restaurant operations and sets the standard for team performance. This position is responsible for upholding corporate standards of service, including wine and cocktail program management, human resources administration, and public relations and marketing initiatives, while managing costs to meet or exceed budgeted net income. The General Manager serves as the primary point of accountability for all restaurant operations.

Essential Duties and Responsibilities:

Duties and responsibilities include, but are not limited to, the following:

Leadership, Team Development & Human Resources

• Recruit, interview, hire, onboard, train, coach, and develop management and hourly team members.
• Foster a culture of accountability, teamwork, respect, and hospitality.
• Conduct regular performance evaluations and coaching sessions.
• Create succession plans and identify future leaders.
• Ensure compliance with all company policies and procedures.
• Maintain employee engagement and retention.
• Manage employee relations matters with professionalism and discretion.
• Partner with Human Resources on investigations, corrective actions, and compliance matters.
• Ensure accurate payroll and timekeeping practices.

Operations, Guest Experience & Compliance

• Oversee daily front-of-house and back-of-house operations.
• Ensure consistent execution of service, food quality, cleanliness, and hospitality standards.
• Maintain restaurant appearance and oversee facility upkeep.
• Monitor labor scheduling and staffing levels.
• Ensure operational readiness for all meal periods and special events.
• Deliver an exceptional dining experience for every guest.
• Resolve guest concerns professionally and promptly.
• Monitor online reviews and implement improvement initiatives.
• Build relationships with repeat guests and community partners.
• Ensure compliance with health department regulations.
• Maintain food safety and sanitation standards.
• Enforce alcohol service policies and responsible beverage service.
• Maintain OSHA and workplace safety compliance.

Financial Management, Cost Control & Marketing

• Achieve sales, profit, and EBITDA targets.
• Manage labor, food, beverage, and operating costs.
• Analyze financial statements, P&Ls, and key performance indicators.
• Develop action plans to improve profitability.
• Approve invoices, purchasing, and inventory controls.
• Oversee purchasing and inventory management.
• Minimize waste, spoilage, and inventory loss.
• Monitor beverage and food cost percentages.
• Ensure proper receiving and storage procedures.
• Support local marketing initiatives.
• Build and maintain relationships within the local community.
• Drive catering, private dining, and promotional opportunities.
• Execute company marketing campaigns.

Skill Set:

• Leadership
• Financial Management
• Guest Focus
• Team Development
• Decision Making
• Conflict Resolution
• Strategic Thinking
• Communication
• Problem Solving
• Operational Excellence
• Accountability
• Adaptability

Qualifications:

• Bachelor’s degree in Hospitality, Business, or related field preferred.
• 5–10 years of progressive restaurant management experience.
• 3+ years as a General Manager in a high-volume restaurant preferred.
• Strong financial and business acumen.
• Excellent leadership and communication skills.
• Experience managing budgets and P&L statements.
• ServSafe Manager Certification (or ability to obtain).
• Alcohol service certification as required by state law.

Key Performance Indicators (KPIs):

• Sales Growth
• EBITDA/Profitability
• Guest Satisfaction Scores
• Labor Cost %
• Food Cost %
• Beverage Cost %
• Employee Retention
• Management Development
• Health Inspection Scores
• Secret Shopper Results
• Online Review Ratings

Physical Demands:

This position is highly active and requires standing for extended periods. The role may also require occasional lifting of products weighing up to 20 pounds.

Expected Hours of Work:

This position regularly requires extended hours and a schedule that varies based on business needs.