General Manager

Core Responsibilities

• Financial Management
  • Cost Controls:
    Monitor and manage labor, food, and supply costs to stay within healthy ranges.
  • Inventory Management:
    Oversee counts of food, liquor and supplies to minimize waste, theft, and over-portioning.
  • Revenue Growth:
    Develop and implement strategies for increasing revenue.
• Operational Oversight
  • Systems & Standards:
    Ensure adherence to all procedures and policies in both the front of house and heart of house.
  • Compliance:
    Ensure compliance with state, county, and city codes, regulations, etc. as relating to the business, including health codes, fire codes, OSHA, alcohol, etc.
  • Facility Maintenance:
    Ensure the physical building, kitchen equipment, POS systems, server equipment, etc. are functional and safe.
• Human Resources & Leadership
  • Recruitment & Retention:
    Hire and train staff who fit the brand culture. Implement programs to reduce turnover rates.
  • Training:
    Conduct regular meetings to educate staff on specials, changes, and service issues. Ensure new employees are trained correctly.
  • Conflict Resolution:
    Handle internal staff disputes, performance issues, disciplinary actions, employee complaints, etc.
• Guest Relations & Brand Integrity
  • Floor Presence:
    Ensure quality service on every shift, especially during peak hours. Include watching for issues, solving critical problems, identifying regulars, and ensuring the atmosphere (lighting, music, temperature) is perfect.
  • Service Recovery:
    Handle guest complaints in a positive and professional manner. Connect with customers and turn negative experiences into positive. Manage online reviews and prompt guests for reviews.
• Marketing
  • Coordinate with executive team to increase and maintain community outreach. Seek new business, especially for catering among businesses within reach.
• Performance Metrics
  • Key Performance Indicators include:
    Labor management, Food & supply management, Average dollar per customer spent, Customer satisfaction, Order accuracy, Sales.

• Professional Experience
  • Industry
    
    Experience:
    
    Restaurant operations experience across all levels, with specific experience in Shift Lead or Floor Manager roles. Prior experience in a full-service environment is highly preferred, demonstrating an understanding of FOH and HOH operations.
• Community Engagement
  • A proactive brand ambassador mindset; comfortable conducting local outreach and networking with businesses to drive catering and large-group orders.
• Financial & Technical Literacy
  • Business Knowledge:
    Foundational understanding of Profit & Loss (P&L) statements, invoice processing, and margin management.
  • Digital Proficiency:
    Tech-savvy with the ability to navigate modern POS systems and tablet-based ordering platforms.
  • Administrative
    
    Skills:
    
    Competent in Google Workspace Suite, specifically in building and reading spreadsheets for tracking and generating professional internal documents.
• Leadership & Emotional Intelligence
  • Crisis Management:
    Ability to maintain a calm and professional presence during high-volume, high-stress shifts, resolving guest conflicts and operational bottlenecks with efficiency.
  • Talent Development:
    Strong character judgment with a knack for identifying, hiring, and mentoring high-potential team members.
  • Accountability: A firm but fair approach to managing staff performance and maintaining brand standards.
• Physical & Strength Requirements
  • High-Stamina Performance:
    Ability to remain active, standing, and moving for shifts of 10–12 hours.
  • Physical Capability:
    Capable of lifting and carrying up to 50 lbs (e.g., cases of inventory, kegs, or equipment).
• Schedule Requirements
  • Full availability is required for weeknights, weekends, and holidays, as these represent our peak service window.