General Manager

Department: Operations | Reports To: Ops Director - District North | Location: Americano/Tell Your Friends

Benefits

• Competitive salary
• Employee discounts
• Opportunity for advancement
• Training & development
• Paid time off

Pay

$95-$105k+ per year

Responsibilities

• Direct all front- and back-of-house operations, ensuring seamless communication and execution across the restaurant.
• Maintain a highly visible floor presence, providing leadership and support throughout service.
• Establish and uphold consistent standards for hospitality, food and beverage quality, cleanliness, safety, and presentation.
• Monitor reservations, seating strategy, table turns, pacing, and service flow to maximize both the guest experience and revenue.
• Ensure opening, mid-shift, and closing procedures are completed accurately and consistently.
• Partner closely with the culinary leadership team to maintain product quality, operational efficiency, and a unified restaurant culture.
• Ensure compliance with all applicable liquor laws, food-safety regulations, sanitation requirements, employment practices, and company policies.
• Lead restaurant operations during special events, private dining experiences, menu launches, and seasonal programming.
• Recruit, hire, onboard, train, develop, and retain a high-performing leadership and hourly team.
• Set clear expectations and hold leaders and team members accountable for performance, conduct, and service standards.
• Develop the restaurant’s leadership team through consistent coaching, feedback, and succession planning.
• Implement and maintain training standards across all positions, including service, product knowledge, hospitality, and brand storytelling.
• Conduct performance reviews, coaching conversations, and corrective action fairly and consistently.
• Lead effective pre-shift meetings focused on menu knowledge, beverage features, service priorities, and the daily guest experience.
• Foster a professional, respectful, inclusive, and results-oriented workplace culture.
• Serve as the primary ambassador for The Americano, both inside the restaurant and within the community.
• Build lasting relationships with guests while creating a culture of recognition and personalized hospitality.
• Anticipate and resolve guest concerns promptly, professionally, and with a recovery-first mindset.
• Collaborate with the culinary and beverage teams to deliver distinctive experiences, including tasting menus, wine and cocktail features, and special events.
• Protect and strengthen The Americano’s reputation through consistent execution and thoughtful attention to detail.
• Ensure every touchpoint reflects the restaurant’s elevated standards and commitment to exceptional hospitality.
• Own the restaurant’s financial performance, including budgeting, forecasting, reporting, and profit-and-loss management.
• Analyze sales, labor, cost of goods, inventory, and other operating metrics to identify opportunities and improve performance.
• Develop schedules and manage labor in alignment with business levels, service standards, and financial targets.
• Oversee beverage and supply inventory, purchasing, receiving, and cost controls.
• Ensure accuracy and accountability for daily financial procedures, including voids, comps, transfers, incident reporting, and deposits.
• Partner with company leadership to establish annual goals and execute strategic initiatives.
• Maintain accurate operational records and communicate results, risks, and opportunities clearly and promptly.

Skills and Qualifications

• Five or more years of restaurant management experience, preferably in a high-volume, full-service, upscale or fine-dining environment.
• Demonstrated success leading restaurant operations at the General Manager, Director of Operations, or comparable senior-management level.
• Proven ability to recruit, develop, inspire, and retain high-performing teams.
• Strong understanding of profit-and-loss management, labor planning, food and beverage costs, inventory, and operational controls.
• Exceptional leadership, communication, decision-making, and service-coaching skills.
• Strong organizational and administrative capabilities, with the ability to balance long-term priorities and immediate operational needs.
• Proficiency with restaurant POS, scheduling, reservation, and operational systems; experience with platforms such as Toast, 7shifts, and Restaurant365 is preferred.
• Current food-handler and liquor-service certifications compliant with local and state regulations, or the ability to obtain them.
• Ability to stand and walk for extended periods and lift up to 40 pounds.