Restaurant General Manager

High-Volume Buffet | Orange Beach, Alabama

Join the opening leadership team as General Manager for a brand-new all-you-can-eat seafood buffet in Orange Beach, AL. This is a rare opportunity to take full ownership of a high-volume restaurant from day one—building the team, setting operational standards, and driving performance in a dynamic coastal dining market. The role combines lifestyle appeal with real accountability, autonomy, and long-term growth potential.

The General Manager is responsible for the overall success of the restaurant, including financial performance, food quality, guest satisfaction, staffing, and compliance. This is a hands‑on leadership role requiring a strong operator with experience in high-volume or buffet‑style dining who thrives in an accountability‑driven environment. The General Manager will lead the restaurant opening, hire and develop the team, establish operating procedures, and maintain consistent execution once the restaurant is open.

• Oversee all front‑of‑house, kitchen, and buffet operations to ensure quality, consistency, and cleanliness
• Maintain guest flow, speed of service, and table turnover in a high-volume environment
• Address guest concerns promptly and professionally
• Lead financial performance including sales, labor, food cost, and controllable expenses
• Develop schedules aligned with business volume
• Monitor buffet‑specific food waste, yield, and replenishment practices
• Manage inventory, ordering, and vendor relationships
• Recruit, hire, train, and retain management and hourly team members
• Lead, coach, and hold team members accountable to performance standards
• Build a positive, professional, and results‑driven culture
• Ensure compliance with health department regulations, food safety standards, and sanitation requirements
• Lead pre‑opening hiring, training, and operational setup
• Establish systems, procedures, and standards for daily operations

• Minimum of 5 years restaurant management experience, including at least 2 years in buffet or high-volume buffet dining
• Proven experience managing full restaurant operations and financial performance
• Strong understanding of labor management, food cost control, and inventory systems
• Experience building and leading large teams
• Required food safety and alcohol certifications per local regulations

• Ability to stand and walk for extended periods
• Ability to bend, reach, and lift up to 50 pounds
• Ability to work in a fast‑paced, high‑volume restaurant environment

• Competitive salary based on experience
• Performance‑based bonus potential tied to operational and financial results
• Relocation assistance considered for experienced General Manager candidates
• Opportunity to lead a new restaurant opening
• Growth opportunities as the concept expands