General Manager

Position Summary:
As the General Manager, you will be the key authority in the restaurant during the absence of Directors or Owners. You will be responsible for overseeing the daily operations, managing personnel, upholding service standards, and ensuring financial performance. You will work closely with the Director of Operations and other management staff to ensure smooth operations in all areas, including sales, service, health & sanitation, and product quality. Additional responsibilities will arise as necessary.

Key Responsibilities:

Sales & Marketing

• Lead restaurant marketing efforts, including advertising, promotions, and event coordination
• Handle guest outreach
• Handle event execution
• Collaborate on food and beverage pricing, item costing, and menu updates
• Manage restaurant sales initiatives

Health & Sanitation

• Ensure all team members hold appropriate certifications in accordance with local and federal regulations (Servsafe, RAMP, Tips, Philadelphia Certification)
• Uphold sanitation and health protocols in accordance with DOH regulations
• Oversee health inspections and create action plans for any areas of concern.
• Support preventive maintenance and repair efforts, reporting any R&M needs promptly.
• Act as the primary liaison with pest control

Service & Staff Development

• Conduct meetings with the team
• Facilitate training programs
• Develop and approve training documents
• Maintain employee profiles
• Manage the hiring, onboarding, and ongoing development of team members
• Enforce company policies

Operations

• Oversee daily operations
• Review and approve weekly payroll and employee schedules.
• Ensure opening and closing procedures are properly followed by the team.

Beverage Program

• Manage beverage inventory and ordering
• Develop and maintain beverage menu updates

Benefits:

• Competitive salary and performance-based bonuses.
• Health, dental, and vision benefits.
• Opportunities for growth within a dynamic company.
• Employee discounts

Qualifications:

• 5 years of restaurant management experience, preferably in a full-service environment.
• Proven leadership abilities with experience in team building, training, and development.
• Strong organizational and multitasking skills, with the ability to work in a fast-paced environment.
• In-depth knowledge of restaurant operations, including health & sanitation guidelines, financials, and service standards.
• Excellent communication skills and a customer-focused mindset.
• Proficient with restaurant management systems (Toast, 7Shifts, etc.) and Google Suite.
• Must be ServSafe certified