General Manager-Edgehill

About the role

The General Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, he/she oversees the inventory and ordering of food and supplies, optimization of profits and ensures that guests are satisfied with their dining experience. The General Manager controls all areas of the restaurant and makes final decisions on matters of importance. The General Manager reports to the Regional Director.

Responsibilities

• Commit to passionately, intensely, uncompromisingly humble hospitality and high‑quality guest experience.
• Oversee and manage all areas of the restaurant and make final decisions on matters of importance to the guest experience.
• Manage shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Maintain an accurate and up‑to‑date plan of restaurant staffing needs.
• Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to problems.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Maintain the restaurant image, including cleanliness, proper uniforms, appearance and atmospheric standards.
• Keep the Regional Director promptly and fully informed of all issues (problems, unusual matters of significance, positive events) and take corrective action where necessary.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• Maintain a favorable working relationship with all employees to foster a cooperative and harmonious climate.
• Complete accident reports promptly in the event that a guest or employee is injured.
• Run successfully high‑volume stores.
• Estimate food and beverage costs by working with corporate office staff for efficient provisioning and purchasing of supplies.
• Help create the systems, structure, and tools to support growth.
• Bring an entrepreneurial spirit—offer ideas and viewpoints, not just execute directives.
• Possess leadership skills—teach, coach and develop a large team, understanding that their success is your success.
• Interview hourly employees: direct hiring, supervision, development and termination.
• Ensure positive guest service in all areas.
• Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests.
• Share a love of great food and drinks.

Skills

• Mindful to guest needs with a strong sense of urgency that can respond quickly.
• Eager to learn and grow with an expanding concept.
• Self‑disciplined, proactive, leadership ability and outgoing.
• Ability to handle interruptions and distractions without losing focus on details.
• Exceptional organizational and time‑management skills.
• Effective communicator one‑on‑one or in front of large groups.
• Knowledge of computers (MS Word, Excel).

Working Conditions

• Hours may vary if the manager must fill in for colleagues or respond to emergencies.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment.
• Operate phones, computers, copiers, and other office equipment.

Education/Experience

• 5 years of high‑volume restaurant experience preferred.
• BA/BS degree in hotel/restaurant management is desirable.