GENERAL MANAGER

About the role

The General Manager (GM) is the leader of the restaurant management team, responsible for overseeing operational and financial performance while upholding core values. The GM plans, schedules, and participates in daily restaurant operations, models company culture, and ensures the highest standards in food production, guest experience, cleanliness, and safety. The GM reports to the District Manager and Leadership Team, executes policies and procedures, and is accountable for meeting Training Store Certification requirements. The GM must perform all restaurant tasks as needed and maintain professional communication with customers, vendors, and leadership in English.

Responsibilities

• Oversee day-to-day management of team members and shift leaders; model company standards for quality service, cleanliness, product knowledge, accuracy, team appearance, professionalism, and sales building
• Conduct continuous inspections of the restaurant for cleanliness, readiness, and correct task execution; demand perfection
• Perform work of other team members as needed, leading by example and strictly following standards
• Conduct quality checks and follow company procedures for documentation throughout the day, including food and drink accuracy
• Maintain optimal staffing levels through effective scheduling, deployment matching roles with skill sets, and driving the store training process to create a versatile team
• Conduct and/or delegate team member training
• Manage scheduling and payroll: write schedules, manage requests, verify hours worked, and approve bi-weekly payroll; maintain employee files and comply with applicable laws
• Approve time and tip reporting for payroll hours
• Conduct inventory and ordering, including outside shopping
• Field applications, conduct interviews, and onboard new hires
• Address performance issues; report to DM and/or LT; conduct team member performance reviews and evaluations
• Reconcile daily audits and receipts; oversee sales, comps, voids, employee food; conduct blind drops and deposit drops with compliant cash handling procedures
• Address customer complaints; report to DM and/or LT; perform table touches to ensure order accuracy, food quality, and guest satisfaction
• Field equipment maintenance and service requests
• Field catering inquiries, oversee process, and follow up
• Use and implement all company methods, systems, and processes
• Maintain regular and predictable attendance: scheduled hours Sunday–Saturday, 5:30 am–5:30 pm

Requirements

• 21+ years of age
• High school graduate
• 3–5 years restaurant management experience, with at least 2 years as a General Manager
• Prefer a college or culinary school degree (not required)
• Prior supervisory/leadership experience is a plus
• Able to maintain a clean, safe, and harassment-free environment
• Dependable, honest, trustworthy, and possesses integrity
• Courteous and enthusiastic
• Exceptional communication and guest service skills
• Basic math and computer skills
• Demonstrate ability to handle multiple projects simultaneously and establish priorities for self and others
• Proficient on Aloha POS and Microsoft Excel

Physical demands

• Lifting + carrying:
  • 1–10 lbs: Continuously (food items, kitchen utensils, paper goods, office items)
  • 11–20 lbs: Occasionally (iced tea pots, food, produce)
  • 21–35 lbs: Occasionally (bulk food items, produce)
  • 36–50 lbs: Rarely (bundle of paper bags, cleaning supplies)
  • 51–75 lbs: Never
• Sitting: Occasionally
• Standing: Frequently
• Walking: Frequently
• Bending: Occasionally
• Squatting: Rarely
• Kneeling: Rarely
• Crawling: Rarely
• Climbing: Occasionally
• Reaching: Frequently
• Grasping: Continuously