Restaurant General Manager

About the role

Lead a team while managing a million-dollar business. Our Assistant Managers receive development classes and mentorship from multiple levels of management and the leadership team. This role allows you to practice team building, problem solving, decision making, and guest service skills while operating a high-revenue restaurant.

Responsibilities

• Manage and oversee the entire restaurant operation, ensuring compliance with brand and company standards.
• Deliver exceptional guest satisfaction and empower the team to handle guest recovery effectively.
• Ensure service and cleanliness meet operational manual standards for a pleasant environment.
• Execute new menu items according to brand standards, including product ordering, team training, marketing materials, and quality control.
• Maintain cleanliness, maintenance, and safety protocols.
• Analyze competitors and identify opportunities for catering and community involvement (e.g., fundraisers).
• Maintain appropriate inventory levels and conduct daily/weekly inventory counts.
• Ensure safety programs are followed for crew members and guests; report incidents in detail.
• Supervise Assistant Managers, Shift Leaders, and crew members; hold the team accountable and motivate them to achieve goals.
• Coach, counsel, discipline, and develop restaurant personnel; provide regular feedback and recognize achievements.
• Recruit, interview, and hire personnel; maintain a fully staffed unit with properly trained and developed team members.
• Promote and develop at least one new manager every six months.
• Manage personnel files, including records, performance reviews, disciplinary documents, and timekeeping adjustments.
• Oversee all company funds and assets, including cash, inventory, equipment, and tablets.
• Implement sales growth plans and maintain restaurant profitability by controlling costs (labor, food, packaging, supplies, utilities, repairs).
• Ensure the restaurant meets or exceeds brand score expectations in food safety and guest service metrics.

Requirements

• Minimum of one year of experience in restaurant management.
• Ability to effectively speak, read, and write in English (second language is a plus).
• High School diploma or equivalent preferred.
• ServSafe Certification required.
• Prior experience as a restaurant general manager, catering manager, operations manager, supervisor, shift lead, or assistant general manager is beneficial.

Physical Requirements

• High mobility and flexibility, including bending, stooping, kneeling, and reaching.
• Ability to lift, push, or pull up to 40 lbs.
• Extensive standing and walking.
• Exposure to heat, cold, steam, and smoke.

Pay

$54,000 - $58,000 annually.

Benefits

Excellent benefits package available for full-time Restaurant General Managers.