General Manager

Description

The General Manager leads overall daily operations, ensuring flawless execution across both front-of-house and back-of-house teams. This role is responsible for upholding our commitment to food quality, high-energy hospitality, and fast-paced operational discipline. The General Manager works directly with the Director of Operations to drive profitability, control prime costs, and deliver an outstanding guest experience.

Your Responsibilities:

• Oversee and execute daily restaurant operations, managing both FOH service and kitchen efficiency during peak lunch, dinner, and takeout periods.

• Enforce operational systems, prep routines, food safety standards, and service rituals that ensure quality and fast ticket times across all shifts.

• Establish, track, and evaluate key performance metrics, including labor costs, food waste, ticket times, and guest satisfaction scores.

• Partner with the Director of Operations to develop management talent, promote accountability, and foster a high-energy, supportive team culture.

• Manage scheduling for FOH and BOH teams, ensuring optimal labor efficiency, peak-hour coverage, and adherence to labor budgets.

• Monitor live labor and floor flow in real time to maintain speed of service, support order fulfillment logistics, and preserve dining room quality.

• Ensure guest satisfaction and resolve service issues through active floor presence, high visibility, and prompt service recovery.

• Collaborate closely with the kitchen team to maintain seamless coordination between the expo line, kitchen stations, and floor staff.

• Lead daily pre-shift lineups to communicate menu changes, review prep levels, and reinforce service standards.

• Maintain strict compliance with local health codes, sanitation regulations, and food safety standards.

• Support administrative management, including inventory audits, COGS tracking, POS updates, and weekly financial reporting.

Your

Qualifications:

• 3+ years of General Manager or Senior Assistant GM experience in high-volume casual dining, full-service, or fast-casual concepts.

• Deep understanding of high-volume kitchen operations, food cost controls, labor scheduling, and delivery logistics.

• Demonstrated track record of leading, coaching, and retaining hourly team members in a fast-paced environment.

• Strong logistical, communication, and crisis-management skills.

• Ability to stay calm and decisive during high-volume service rushes.

• Flexible availability, including nights, weekends, and peak holiday periods.

• Food Safety Manager Certification (e.g., Serv Safe) required.

What We Offer:

• Comprehensive Medical, Dental, and Vision Insurance

• Competitive Bonus Structure based on labor and prime cost targets

• Pre-Tax Commuter Benefits

• Employee Assistance Program

• Pet Insurance and Benefits Hub Discounts

• Free Shift Meals