General Manager - Restaurant

Job Overview

As a General Manager - Restaurant, you’ll lead daily operations across the dining room and kitchen, bringing people, service, and food quality together. You’ll guide hiring, staff training, shift management, inventory control, and food safety while monitoring budgets and profit and loss performance.

Your impact: By building a prepared, well-coordinated team and maintaining safe, consistent service, you help guests enjoy a positive dining experience and employees succeed in their roles.

Responsibilities

• Oversee restaurant, kitchen, and food production operations, including food preparation, cooking, serving, and cash handling.
• Lead team management, interviewing, staff training, and development; supervise employees and communicate priorities clearly.
• Manage inventory, budgets, and profit and loss analysis to support responsible restaurant operations.
• Maintain customer service standards, food handling practices, and food safety management procedures.
• Coordinate service across shifts and, as applicable, bar, catering, banquet, or other dining operations.

Requirements

• Experience in restaurant management, food service management, hospitality management, or a related leadership role; assistant manager and supervising experience are relevant.
• Background in restaurant, food service, kitchen, or food industry operations, including food management and kitchen management.
• Demonstrated leadership, team training, managerial communication, customer service, basic math, and inventory control skills.
• Familiarity with point-of-sale (POS) systems; Aloha POS and Micros POS experience are useful.
• Quick-service, fast-food, casual dining, fine dining, banquet, catering, bar, serving, or culinary experience is valued. Food safety knowledge and experience managing hospitality teams are also beneficial.

Pay: $36,000.00 - $45,000.00 per year

Work Location: In person