General Manager

Reports To: Operating Partner / CEO

RESPONSIBILITIES:

• Overall Management: Oversee all restaurant operations, including front-of-house and back-of-house activities. Ensure that the restaurant operates efficiently and profitably while maintaining high standards of food, service, and health and safety.
• Team Leadership: Oversee all hiring, training and supervision of all restaurant staff. Lead and inspire the management team, ensuring that all staff are motivated, well-trained, and delivering excellent service.
• Financial Management: Manage the restaurant’s financial performance, including budgeting, and cost control. Analyze financial reports and implement strategies to increase revenue and profitability.
• Customer Service: Ensure a superior guest experience by maintaining high standards of service and addressing any guest complaints or issues promptly and effectively. Monitor customer feedback and make improvements as necessary.
• Marketing and Promotion: Collaborate with the marketing team to develop and execute promotional strategies, special events, and community outreach to drive sales and enhance the restaurant’s reputation.
• Inventory and Supply Chain Management: Oversee inventory management, ensuring that the restaurant has the necessary supplies, and that waste is minimized.
• Health and Safety Compliance: Ensure that the restaurant complies with all health, safety, and sanitation regulations. Implement and enforce strict food safety protocols and conduct regular inspections.
• Staff Development: Provide ongoing coaching and development opportunities for all employees. Conduct regular performance evaluations and create pathways for career growth within the organization.
• Company Policies: Enforce and adherence to all company guidelines and policies as outlined in the employee handbook, including health standards, conduct, and safety procedures.

OTHER DUTIES AND RESPONSIBILITIES:

• Work closely with the operating partner management to develop and implement long-term business strategies.
• Be observant of any safety concerns and take immediate corrective action.
• Maintain superior attendance and punctuality, setting the standard for the entire team.
• Communicate effectively with all departments to ensure seamless operations and a consistent guest experience.
• Handle any restaurant-related emergencies or crises with professionalism and efficiency.

QUALIFICATIONS:

• Physical Requirements: Ability to stand for extended periods, manage a fast-paced environment, and lift up to 50 lbs.
• Work Environment: Dynamic and high-pressure restaurant environment with varying guest traffic and activity levels.
• Skills: Strong leadership, financial acumen, strategic thinking, and exceptional communication skills. Ability to multitask and manage both day-to-day operations and long-term planning.
• Experience: Extensive experience in a General Manager role or similar senior management position within the hospitality industry. Proven track record of managing a successful restaurant, including staff management, financial oversight, and customer service excellence.

BENEFITS:

• Competitive salary
• Health benefits
• Paid time off
• Employee discounts
• Opportunities for professional development and growth