Job Description
Job DescriptionDescription:
Reports To: Director of Operations and Owner
Job Summary
The General Manager is responsible for the overall leadership and success of the restaurant. This includes driving sales, controlling costs, developing and retaining staff, ensuring guest satisfaction, and maintaining operational excellence. The role requires balancing strategic decision-making with hands-on leadership to achieve financial and service objectives.
Key Responsibilities
Operations & Financial Management
· Ensure compliance with all federal, state, and local health, safety, and labor regulations.
· Oversee daily operations, including food quality, presentation, sanitation, and service standards.
· Monitor and analyze financial performance, including sales reports, budgets, and expenditures, to identify opportunities for improvement.
· Control costs through effective cash handling, payroll oversight, and inventory management.
· Review menus, pricing, and recipes to maximize profitability while ensuring guest satisfaction.
· Coordinate vendor relationships, deliveries, and supply chain needs.
· Leadership & Staff Development
· Recruit, hire, train, and retain staff to maintain a high-performing team.
· Establish clear performance standards and hold staff accountable through evaluations, coaching, and corrective action when necessary.
· Lead by example, fostering a culture of teamwork, professionalism, and service excellence.
· Develop and implement training programs to support continuous staff growth and career development.
Guest Experience & Service Excellence
· Ensure every guest receives a positive dining experience marked by quality, consistency, and hospitality.
· Address and resolve guest complaints promptly and professionally.
· Oversee service flow and step in as needed to support food preparation, service, or guest interaction.
Strategic & Administrative Responsibilities
· Plan and implement marketing, promotions, and special events to drive revenue.
· Participate in menu planning and innovation, considering cost, popularity, and guest feedback.
· Maintain accurate reporting, scheduling, and records required by the business and regulatory agencies.
· Coordinate facility maintenance, vendor services, and preventive upkeep programs.
· Represent the restaurant at meetings and industry events as needed.
Requirements:
· Leadership & People Management – Proven ability to lead teams, resolve personnel issues, and build strong workplace culture.
· Financial & Business Acumen – Skilled in budgeting, payroll oversight, P&L analysis, cost control, and strategic planning.
· Guest Service Excellence – Strong commitment to creating an outstanding guest experience.
· Technology Skills – Proficient with:
- Point-of-sale (POS) systems Toast, and 7Shifts
- Scheduling and project management platforms
- Inventory and order management software
- Standard office software (Word, Excel, Outlook, PowerPoint)
· Operational Expertise – Deep understanding of food safety, labor law compliance, and service standards.
· Marketing & Promotion – Ability to plan and execute marketing campaigns and community outreach.
· Problem-Solving & Decision-Making – Skilled in analyzing complex issues, developing solutions, and making effective operational decisions.