GENERAL MANAGER

COMING AUGUST 2026! Join our opening team as we begin on the exciting journey of opening our first location! Job Description Job Title: General Manager Reports To: Director of Store Operations Position Overview: As General Manager at Canton Rodeo, you are the leader of the restaurant and accountable for the overall success of the business. You create a culture where every guest feels genuinely welcomed and every team member feels supported, challenged, and inspired to perform at their best. You build and develop a team that takes pride in delivering exceptional experiences while upholding operational excellence and driving strong financial performance. Compensation Range: $82,000 - $85,000/yr Through your leadership, hospitality is more than a standard — it is the foundation of every shift, every interaction, and every result. You operate as the owner of your restaurant, responsible for protecting the brand, developing talent, executing company strategy, and delivering consistent results. The General Manager communicates directly with the Director of Store Operations and partners with the Executive Leadership Team to execute company initiatives, provide operational feedback, and support the company’s growth. This role is designed for leaders capable of scaling with Canton Rodeo as additional corporate locations open. What You’ll Do In addition to understanding all hourly roles (Cashier, Service Line, Expo, Assistant Manager), you are responsible for the overall performance, leadership, and long-term success of the restaurant. Exceptional Guest Experience Champion Canton Rodeo’s Mission, Vision, and Core Values dailySet the standard for hospitality and ensure every guest interaction reflects professionalism and genuine careResolve escalated guest concerns with urgency, empathy, and thoughtful solutionsBuild lasting guest relationships that encourage loyalty and trustEnsure every shift operates with Hospitality First, Excellence, Growth Mindset, Speed with Purpose, Clean and Proud, and Fun! at the forefront Leadership & Team Development Recruit, hire, and retain top talent while fostering a positive, team-first cultureTrain, coach, and develop leaders and team members to take ownership and pride in their rolesBuild and develop Assistant Managers, Kitchen Leads, and future leadersConduct performance evaluations, provide ongoing feedback, and handle disciplinary actions when necessaryBuild a strong leadership bench to ensure long-term restaurant successCreate a culture of accountability, growth, and operational excellence Operations Management Oversee daily operations to ensure smooth, efficient serviceMaintain order accuracy, food quality, and speed standards across all shiftsMonitor and improve service line flow and kitchen executionMonitor and enforce food safety, sanitation, and regulatory complianceMaintain operational systems that support consistency and scalabilityStep into operational roles when necessary to support peak periodsEnsure readiness for service at all timesSchedule and receive food and beverage deliveries, verifying quality and accuracy Financial & Administrative Accountability Own P&L performance, including labor, food cost, and overall profitabilityManage budgets, forecasting, and financial reportingOversee inventory management and cost controlsEnsure accurate weekly inventory counts and investigate discrepanciesEnsure cash handling procedures are strictly followedCreate efficient schedules that balance labor needs with business demandsComplete required financial, operational, and compliance reportingDevelop strategies to grow sales, improve efficiency, and enhance profitability Executive Communication & Strategic Alignment Communicate regularly with the Director of Store Operations regarding performance, staffing, and operational needsExecute company initiatives from the Executive Leadership TeamProvide feedback and insights to leadership to support continuous improvementEnsure the restaurant is aligned with company standards, goals, and growth strategyServe as the primary representative of the restaurant to company leadership Cleanliness & Facility Management Maintain exceptional cleanliness inside and outside the restaurantEnforce “Clean as You Go” and sanitation standardsEnsure adherence to uniform and hygiene policiesConduct routine facility inspections and address maintenance needs promptly Ordering & Inventory Management Establish and maintain appropriate par levels for all food, beverages, dry goods, chemicals, cleaning supplies, linen/towels, office supplies, etc...Oversee the restaurant’s ordering systems to ensure inventory levels support consistent service without overstocking or wasteReview and approve vendor ordering schedules to ensure timely and efficient product replenishmentEnsure managers are reviewing inventory levels daily and placing ordersMonitor product usage trends and adjust ordering levels based on sales patternsMaintain strong relationships with approved vendors and address any supply, quality, or service issues promptlyReview deliveries, invoices, and purchasing records regularly to ensure accuracyIdentify opportunities to improve purchasing efficiency, reduce waste, and optimize inventoryEnsure all products are received, stored, labeled, and rotated according to food safety and FIFOMaintain clear documentation of orders, invoices, and inventory recordsEnsure the restaurant is consistently stocked and prepared to meet guest demand while maintaining disciplined cost control What We’re Looking For Must Have 3+ years of restaurant management experience (fast-casual or full-service preferred)Demonstrated success managing managers and large teams in a high-volume environmentProven ability to build, develop, and retain high-performing teamsStrong financial acumen, including labor management, food cost control, and P&L ownershipStrong business judgment and decision-making abilityExceptional leadership, communication, coaching, and conflict-resolution skillsAbility to lead through others, delegate effectively, and hold teams accountableStrong organizational and strategic planning abilitiesAbility to multitask and lead confidently in a fast-paced, high-pressure environmentHigh personal standards for food quality, cleanliness, safety, and executionSituational awareness to manage both staff and guest interactions effectivelyStrong ownership mentality with accountability for resultsPositive attitude, reliability, and strong sense of urgencyGrowth mindset with adaptability in a rapidly evolving companyPassion for hospitality, operational excellence, and team developmentFlexible availability to meet business needsComfort learning and regularly utilizing restaurant technology and operational tools, including:Digital thermometers and food safety devicesPoint-of-sale systems (Toast)Training and operations platforms (Operandio)Inventory and accounting systems Scheduling software (Sling)Loomis smart safe and change orderingWillingness to learn new systems and follow technology-driven proceduresFood Handler certification (per local requirements) Nice to Have Previous leadership experience in a high-volume restaurant environmentExperience training or developing team membersExposure to inventory management, scheduling, or cost controlExperience using restaurant technology systems (POS, inventory, scheduling, or training platforms)Passion for hospitality and operational excellenceInterest in long-term career growth within restaurant leadershipBilingual (Spanish) a plus WORK ENVIRONMENT Store Conditions Fast-paced restaurant environment with frequent peak rush periodsSimultaneous management of dine-in, takeout, and delivery operationsExposure to high heat from ovens, woks, grills, and warming equipmentTemperature changes between kitchen, storage, and guest areasElevated noise levels from equipment and guest trafficContinuous movement between Front and Back of HouseWorking in tight spaces while maintaining safety and efficiencyExposure to hot oils, sharp utensils, steam, and cleaning chemicalsPotential slippery surfaces during service or cleaningSchedule flexibility including early mornings, late nights, weekends, and holidays Physical Requirements Standing, walking, and moving throughout the restaurant for extended periodsAbility to stand and move throughout the restaurant for extended periodsFrequent walking, bending, reaching, and lifting during shiftsAbility to lift and carry up to 50 lbs occasionallyAbility to work in hot kitchen environments and around steam, ovens, and cooking equipmentManual dexterity to safely operate kitchen equipment, knives, and POS systemsAbility to move quickly and safely during busy service periodsAbility to work in tight spaces while maintaining awareness of surroundingsVisual ability to monitor operations, read screens, and observe safety conditions