General Manager

What You'll Do

(Leadership & Management)

• Help facilitate the hiring, training, coaching, and performance management process for all positions in the restaurant.
• Lead by example, setting the pace and standard for professional conduct, communication, and efficiency across all shifts.
• Delegate daily tasks to accomplish short and long term restaurant goals while adhering to project deadlines.
• Conduct weekly leadership meetings and collaborate with the Owner and Business Manager on overarching sales strategy, service design, and operational budgeting.
• Confident in their own autonomy and ability to self lead while never hesitating to escalate issues or tasks to upper management when necessary.
• Develop team members for long-term growth and actively participate in cross-training to ensure total operational flexibility.
• Manage a staff of 20-30 employees with 3-4 shift leads.
• Maintains flexible leadership style, emotional intelligence, and situational awareness, catering to all learning types

(Back-of-House (BOH) & Quality Control)

• Oversee consistent and high-quality production of all menu items to coasT's standards
• Monitor inventory levels and ingredient quality to minimize waste and ensure cost control.
• Maintain compliance with all MOA food safety, quality, and sanitation standards, holding the team accountable for kitchen cleanliness and compliance.
• Familiarity with routine maintenance and deep cleaning of commercial restaurant equipment.

(Front-of-House (FOH) & Sales Strategy)

• Set and maintain the highest standard for guest service, ensuring every customer interaction is a personalized experience that leads to repeat visits and 5-star reviews.
• Drive sales growth by strategically managing product displays, optimizing merchandising, and actively engaging with patrons.
• Assist with identifying consumer behavior trends and compiling sales data, adjusting FOH strategy and coordinating BOH production to maximize efficiency and revenue.
• Manage public relations and oversee special orders.

What You Bring

• 10 years of progressive experience in the restaurant/hospitality industry.
• 7 years of demonstrable leadership experience in a Manager, General Manager, or Supervisor capacity within a high-volume setting.
• Must have completed ServSafe Manager Course before start of work.
• Deep expertise in both FOH operations and BOH culinary fundamentals and efficiencies.
• Proven financial acumen, including strong skills in budgeting, cost management, and labor optimization.
• Exceptional solutions-oriented mindset with high situational awareness and the ability to identify and resolve operational bottlenecks while under pressure.
• Able to lift up to 75 lbs and comfortable on a ladder.
• Maintain flexible availability, including evenings, weekends, and holidays.

Bonus Qualifications

• Valid Anchorage Food Handlers Card
• Experience working in an open-kitchen format.
• Advanced skills in high turnover environments including catering, bartending, or concession stands.
• Familiarity with advanced POS reporting, budgeting software, or specific sales metrics.
• In-depth knowledge of local attractions, events, and outdoor tourism in Alaska.

Why Work With Us?

• Compensation: Starting pay $30-$45 per hour. This role is not eligible for tips.
• Time Off: 4 weeks Paid Time Off (PTO) annually.
• Housing: Options for housing arrangements available including housing stipend or employee housing.
• Retirement: Eligible for employee retirement plan after 3 years.
• Professional Development: Long-term career growth and paid training.

Job Type: Full-time

Base Pay: $ $45.00 per hour

Expected hours: No less than 40 per week

Benefits:

• Employee discount
• Paid time off

Work Location: In person

Salary : $30 - $45