General Manager

About the role

The Restaurant General Manager is responsible for the overall success of the restaurant, including team leadership, operational excellence, financial performance, and guest satisfaction.

Responsibilities

• Lead and Develop Your Team
• Recruit, hire, train, and retain high-performing restaurant team members
• Coach and mentor employees through Capriotti’s structured training programs
• Create schedules and manage staffing levels to support efficient operations
• Operational Excellence
• Ensure food quality, food safety, and presentation meet Capriotti’s brand standards
• Oversee daily restaurant operations including food preparation, service, and cleanliness
• Maintain compliance with all health, safety, and sanitation guidelines
• Manage cash handling, deposits, and financial reporting accurately
• Guest Experience
• Deliver exceptional guest service and hospitality on every visit
• Model Capriotti’s “CAPtivating Service” culture through leadership and example
• Encourage suggestive selling and upselling to enhance the guest experience
• Business & Financial Management
• Monitor labor costs, food costs, and operational expenses
• Analyze restaurant performance metrics and identify opportunities for improvement
• Support local marketing initiatives and community engagement efforts
• Communication & Leadership
• Maintain professional communication with employees, guests, vendors, and leadership
• Demonstrate adaptability and problem-solving in a fast-paced environment
• Foster accountability, teamwork, and trust across the restaurant team

Requirements

• 2+ years of restaurant management experience (fast casual, quick service, or hospitality leadership preferred)
• Proven ability to lead, coach, and motivate restaurant teams
• Strong organizational, time management, and problem-solving skills
• Excellent communication and interpersonal skills
• Experience managing restaurant operations, scheduling, inventory, and labor
• Comfortable using POS systems and basic computer software
• Must be at least 18 years old

Physical Requirements

• Ability to work in temperatures ranging from 0°F to 100°F
• Ability to stand, walk, and move throughout the restaurant for extended periods
• Ability to lift and carry up to 50 lbs. and balance up to 25 lbs. over distances of up to 50 feet

Benefits

• Free Employee Meals
• Employee Assistance Program for Employee and Family
• Discounted Meals