General Manager

• Bonus based on performance
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

The Restaurant’s General Manager (GM) oversees the restaurant's daily operations, ensuring excellent customer service, high-quality food, and adherence to health and safety regulations. The GM is responsible for financial performance, staff management, and maintaining an inviting atmosphere. They work closely with the Operations Leadership Team and Restaurant Support Center to implement company policies and strategies.

Currently a General Manager in a similar restaurant concept, with proven GM experience in a structured, established environment.

Strong grasp of business operations, especially in revenue-driving areas such as off-premises sales channels like online ordering, catering, and to-go services.

Experienced with restaurant technology platforms, effectively utilizing systems that enhance operational efficiency. (Restaurant
365, Aloha, ez Cater, Chatmeter)

Experience with Profit & Loss (P&L) Statements, overseeing revenue, costs, labor, and operational expenses to maximize profitability and achieve financial targets.

Effective, decisive leader with high energy, excellent communication, and a passion for team success.

Attracts, develops, and retains talent; sets clear expectations; holds team accountable; and inspires performance.

Naturally prioritizes guest satisfaction and service excellence.

• Ensure efficient and effective restaurant operations on a day-to-day basis.
• Maintain a clean and safe environment, adhering to health and safety regulations.
• Manages and supports all aspects of inventory control, including purchasing, receiving, and storing company-specified products, ensuring compliance with company standards and regulations.
• Ensure high standards of food quality and service.
• Ensures that buildings, equipment, furniture, and fixtures are properly repaired, cleaned, and maintained on a regular basis.
• Upholds restaurant mission, vision, philosophy, and core values through behavior and action.

• Oversee and manage the restaurant's labor, cost of goods, and overall budget.
• Monitor financial performance, including sales, expenses, and profitability.
• Financial analysis to identify areas for cost reduction and increased profitability.
  
  Achieves budgeted sales and profitability goals.
• Prepare regular reports on financial performance for the Operations Leadership Team and Restaurants Support Center.

• Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance.
• Recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees.
• The restaurant’s primary point of contact for selecting, training, developing, and motivating team members to achieve operational excellence.
• The brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Create and manage the scheduling of FOH and BOH employees to ensure adequate coverage and meet labor budgets.
• Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities.
• Set the standard for the restaurant through leadership by example.
• Ensures a safe and harassment-free environment for all Team Members and Managers.
• Resolve staff conflicts and handle disciplinary actions as needed.

• Provide…