Restaurant General Manager

Key Responsibilities

• Oversee all front and back-of-house restaurant operations to ensure seamless service and operational excellence.
• Maintain exceptional food quality, cleanliness, safety, and brand standards.
• Monitor guest satisfaction and resolve concerns promptly and professionally.
• Ensure compliance with all local, state, and company health, safety, and liquor regulations.
• Collaborate with the culinary team to execute menus, promotions, and special events.

Leadership & Team Development

• Recruit, hire, train, coach, and develop restaurant leaders and hourly team members.
• Foster a positive, inclusive, and accountable workplace culture.
• Create schedules that balance business needs, labor efficiency, and employee engagement.
• Lead daily pre-shift meetings and communicate operational priorities effectively.

Financial Management

• Drive revenue growth while controlling labor and operating costs.
• Analyze financial reports, including sales, labor, food cost, and profitability metrics.
• Develop action plans to improve financial performance and operational efficiencies.
• Manage inventory, purchasing, and vendor relationships to ensure quality and cost control.

Guest Experience

• Create memorable dining experiences by maintaining high hospitality standards.
• Build relationships with guests and respond proactively to feedback.
• Promote a service culture focused on exceeding guest expectations.
• Support marketing initiatives, community partnerships, and restaurant events to increase guest engagement.

Qualifications

• 3–5+ years of progressive restaurant management experience, with at least 2 years as a General Manager.
• Proven success leading high-volume restaurant operations.
• Strong knowledge of food and wine knowledge- sommelier level or WSET credential preferred.
• Demonstrated experience managing budgets, labor, and financial performance.
• Excellent leadership, communication, and conflict resolution skills.
• Ability to thrive in a fast-paced, guest-focused environment.
• Flexible schedule, including nights, weekends, and holidays.
• ServSafe and a TIPS/alcohol-service certification preferred.
• POS/ Systems Experience — e.g., Toast, Micros, scheduling and inventory software.