Restaurant General Manager

About the Role

The Restaurant General Manager oversees all aspects of the restaurant, ensuring a high level of guest service and operational excellence. This role is responsible for maintaining service standards, driving profitability, overseeing daily operations, and enhancing the overall guest experience while ensuring the restaurant operates efficiently and in alignment with company standards.

Responsibilities

• Maintain a clean, well-maintained, and inviting restaurant where guests feel welcome and are encouraged to return.
• Plan and direct all aspects of restaurant operations, including guest service standards, product quality, cost controls, marketing initiatives, systems management, budgeting, and forecasting.
• Implement up-selling techniques to drive revenue and create engaging guest experiences.
• Lead initiatives to improve restaurant profitability, average check value, and overall guest satisfaction.
• Stay current with industry trends and continuously refine service strategies to elevate the dining experience.
• Ensure compliance with health, safety, sanitation, and responsible alcohol service standards.
• Develop and monitor weekly and monthly restaurant forecasts, scheduling, and department profitability.
• Analyze daily food and beverage activity to optimize performance and maximize efficiencies.
• Recruit, interview, select, and retain top talent for the restaurant team.
• Monitor and develop associate performance through effective supervision, training, coaching, evaluations, and recognition.
• Create a positive and engaging work environment that supports associate development, accountability, and teamwork.
• Provide clear direction and expectations to associates while holding the team accountable to established standards.
• Lead by example, demonstrating professionalism, strong decision-making, and a commitment to exceptional guest service.
• Build a strong team culture focused on service excellence, operational consistency, and continuous improvement.
• Address performance and conduct concerns appropriately and in accordance with company policies and procedures.
• Foster collaboration and effective communication between the restaurant team and other Food and Beverage departments.

Requirements

• Must be at least 18 years old.
• Previous experience as a Restaurant General Manager with a track record of operating successful concepts.
• Strong communication skills, both verbal and written.
• Experience managing budgets and P&L statements.
• Minimum of 3 years in food and beverage operations, including management experience.
• RAMP certification is required.
• High degree of interpersonal and guest interaction skills.
• Ability to stand, walk, and move throughout the restaurant and other F&B areas for extended periods.
• Ability to bend, reach, and stoop as needed to inspect areas, storage, or equipment.
• Ability to lift and carry up to 25–30 lbs. occasionally.
• Ability to move quickly and efficiently in a fast-paced, sometimes crowded environment.
• Manual dexterity to operate computers, POS systems, and other office/restaurant equipment.
• Ability to work in varying temperature environments, including kitchen, storage, and dining areas.

Schedule

Must be willing to work a flexible schedule to accomplish all major responsibilities, including evenings, weekends, and holidays. Willingness to accept assignments on an as-needed basis.