General Manager-Restaurant
Listed on 2026-09-27
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Management
General Management, Hotel Management, Operations Management
Location: Metairie
About the Role:
The General Manager will oversee all operational aspects of an accommodation and food services establishment, ensuring exceptional guest experiences while driving profitability and efficiency. This role requires strategic leadership to manage diverse teams, optimize food and beverage operations, and maintain strict cost control measures. The General Manager will be responsible for developing and executing sales strategies, including corporate and project sales, to maximize revenue streams.
They will also manage the full P&L, ensuring financial targets are met through effective budgeting, forecasting, and incentive programs. Ultimately, the General Manager will foster a positive work environment that promotes high performance, customer satisfaction, and sustainable business growth.
$60,000.00 To $65,000.00 Annually
Minimum Qualifications:- Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
- Minimum of 5 years of experience in a senior management role within the accommodation and food services industry.
- Proven track record in people management and leading cross-functional teams.
- Demonstrated experience in P&L management and cost control.
- Strong knowledge of food and beverage operations and corporate sales strategies.
- Master’s degree in Hospitality Management or Business Administration.
- Experience managing large-scale hospitality projects or multiple property operations.
- Certification in hospitality management or related professional credentials.
- Familiarity with advanced sales and CRM software tools.
- Experience designing and implementing employee incentive programs.
- Lead and manage daily operations across all departments including food and beverage, housekeeping, and front office to ensure smooth and efficient service delivery.
- Develop and implement sales strategies targeting corporate clients and large projects to increase market share and revenue.
- Monitor and control food costs, labor expenses, and other operational costs to maintain profitability and meet budgetary goals.
- Oversee P&L management by analyzing financial reports, identifying areas for improvement, and implementing corrective actions.
- Design and administer incentive programs to motivate staff, improve productivity, and enhance employee retention.
- Ensure compliance with health, safety, and hospitality industry regulations and standards.
- Build and maintain strong relationships with clients, vendors, and stakeholders to support business development and operational excellence.
- Recruit, train, and mentor management and staff to develop a skilled and customer-focused team.
The General Manager will utilize people management skills daily to lead, motivate, and develop a diverse team, ensuring high levels of employee engagement and service quality. Project sales and corporate sales expertise will be applied to identify new business opportunities and negotiate contracts that align with organizational goals. Cost control and food cost management skills are critical for maintaining budget discipline and maximizing profitability through efficient resource allocation.
P&L management skills enable the General Manager to analyze financial data, make informed decisions, and drive continuous improvement. Additionally, designing and managing incentive programs will help foster a performance-driven culture that supports both employee satisfaction and business success.
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