Restaurant General Manager

About the Role

To act as the General Manager responsible for supporting the mission, vision, and values of First Watch Restaurants through daily operations. The General Manager will work toward accomplishing stated goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant management and staff.

Responsibilities

• Provide management coverage of operating hours and direct supervision of operations in an individual restaurant.
• Meet or exceed established sales, revenue, and profitability goals, ensuring SLEBITDA movement in a positive direction.
• Ensure the financial integrity of all P&L statements by adhering to systems that properly track expenses and revenues.
• Define, manage, and oversee the monthly and annual sales objectives for the restaurant.
• Manage and ensure all revenues, cash, credit, or company collateral are properly deposited, accounted for, and secured.
• Identify and resolve sales and profit problems at the restaurant.
• Ensure the integrity and operational functionality of all POS and security systems and equipment.
• Maintain restaurant equipment in satisfactory working order, ensuring usability and cleanliness.
• Uphold company standards in product and restaurant specifications.
• Ensure safe working conditions as required by OSHA and federal, state, and local governing bodies.
• Report and arrange for necessary maintenance and repair work.
• Manage all internal and external communications in a timely and effective manner.
• Verify and complete all required paperwork on a timely basis.
• Supervise, guide, and train team members (front and back of house) to meet established objectives.
• Communicate with managers, hourly employees, and customers to promote a positive image and good employee morale.
• Perform the duties of all restaurant positions to role model and teach appropriate skills and behaviors.
• Train and develop managers and hourly employees through instruction and supervision.
• Train staff in proper end-of-day (EOD) procedures, including check-out and banking.
• Regularly counsel and coach managers and employees.
• Exercise decision-making authority to discipline, suspend, or discharge employees as appropriate.
• Evaluate managerial and hourly staff formally and informally, in collaboration with the Regional Manager and Operations Manager.
• Lead and run shifts effectively, developing and training Operations Managers to do the same.
• Conduct regular managerial and team member meetings.
• Set goals and assignments for managerial and hourly team members, recognizing good performance and coaching poor performers.
• Delegate management responsibilities and tasks, ensuring all required duties are completed effectively.
• Execute and train others on the use of the Daily Shift Card and Red Book.
• Utilize the “time chit” method for daily employee performance reviews.
• Ensure a safe and harassment-free workplace.
• Take quick and responsible action to solve problems, handle disciplinary issues, and address customer complaints.
• Initiate and follow up on phone and email communications in a timely manner.

Additional Responsibilities

• Forecast and determine scheduling needs for the restaurant.
• Prepare and post weekly work schedules, ensuring proper implementation.
• Address critical violations from Health or Steritech Inspections professionally and promptly.
• Safeguard all company assets, including funds, equipment, and facilities.
• Accurately complete payroll, weekly, mid-period, and end-of-period administration work.
• Promote First Watch outside the restaurant.
• Obtain and maintain safe food handler certifications.
• Handle customer and staff incidents, accidents, injuries, and complaints efficiently through communication with the Operations Manager, Regional Manager, and Home Office.
• Regularly interview applicants, make hiring decisions, and coach other managers in the process.
• Maintain appropriate managerial and hourly staffing levels.
• Plan and lead weekly manager meetings and monthly server meetings.
• Perform ongoing inspections in all restaurant areas and take appropriate action.
• Ensure compliance with federal, local, and state laws, as well as company policies and procedures.

Requirements

• High School Diploma (Bachelor’s degree in food & beverage, business, marketing, or management preferred).
• Minimum of three to five years of experience in a service-oriented, hospitality industry (e.g., hotel, resort, restaurant, retail, entertainment venue).
• Completion of the Culinary and Food Expert (CAFÉ) training program.
• Effective oral and written communication skills.
• Regularly work 50-55 hours per week.
• Valid driver’s license and ability to drive for company business as required.

Qualifications

• Ability to manage, lead, coach, teach, and train others in management, culinary, host, and service duties.
• Knowledge of accounting and financial management principles, including budgeting and forecasting revenue goals.
• Human Resources management skills in employee relations, recruiting, retention, and recognition.
• Ability to supervise employees from entry-level to mid-level management.
• Ability to work with no supervision and prioritize all restaurant operations.
• Ability to make difficult and quick decisions.
• Advanced analytical and problem-solving skills.
• Excellent computer skills, with emphasis on MS operating systems.
• Exceptional organizational skills and attention to detail.
• Strong communication, presentation, and writing skills.
• Ability to communicate effectively with all levels of management.
• Ability to work well under pressure in a fast-paced, dynamic environment.
• Ability to multitask and prioritize effectively.
• Ability to manage teams and work effectively as part of a team.
• Passion for providing excellent service and quality.

Additional Physical Requirements

• Must be able to continuously see.
• Must be able to frequently stand, walk, view computer monitors, give and receive oral communication, bend, squat, reach above shoulder level, and discern color.
• Must be able to occasionally sit, drive, type, and make fine discriminations in sound.
• Must be able to regularly lift and carry up to 20 lbs.; occasionally lift and carry up to 40 lbs.
• Must be able to perform repetitive simple grasping, fine manipulation, and pushing and pulling on a frequent basis.
• Must be able to tolerate temporary exposure to extreme temperatures and temperature changes.

Staff/Budgetary Responsibilities

The General Manager will typically have 1-2 direct reports and be responsible for a staff of up to 40 employees. The General Manager will oversee revenue operations exceeding one million dollars.

About First Watch

First Watch is the leading Daytime Dining concept serving made-to-order breakfast, brunch, and lunch using the freshest ingredients available. Guided by its “Follow the Sun” culinary philosophy, First Watch’s chef-driven menu rotates multiple times per year to feature high-quality flavors at their peak, offering elevated classics, fresh juices like the Kale Tonic, and fan favorites such as Lemon Ricotta Pancakes, Quinoa Power Bowl, and signature Million Dollar Bacon.

For every kid’s meal served, First Watch donates a portion to organizations making a positive community impact, raising approximately $2.0 million to date. A recipient of many “Best Breakfast” and “Best Brunch” awards, First Watch was voted #1 Best Breakfast by Newsweek’s Readers’ Choice Awards 2025 and named 2025 and 2024’s #1 Most Loved Workplace in America by the Best Practice Institute. With a commitment to quality, hospitality, and community, First Watch operates over 630 restaurants across 32 states.