General Manager

ABOUT THE ROLE

We are seeking an experienced, results-driven General Manager to lead all aspects of our full-service restaurant. This is a high-ownership role for a hospitality professional who is equally at home on the floor with guests as they are reviewing a P&L or developing a management team.

As General Manager, you will be the single point of accountability for your restaurant’s performance — driving revenue, controlling costs, maintaining the highest standards of food and service quality, and building a team that delivers a consistently exceptional guest experience. You will operate with significant autonomy and will be expected to treat the business as your own.

WHAT YOU WILL OWN

Financial Performance & P&L Ownership

•    Own the restaurant’s full P&L, including revenue, labor, food and beverage cost, and operating expenses.

•    Develop and manage the annual operating budget; monitor performance against targets weekly and monthly.

•    Identify opportunities to grow revenue through traffic-driving initiatives, upselling culture, and local marketing support.

•    Control costs through disciplined scheduling, purchasing, and waste reduction without compromising guest experience.

•    Deliver accurate and timely financial reporting to ownership and senior leadership.

Operations & Service Excellence

•    Direct all daily restaurant operations across front-of-house and back-of-house to ensure seamless, high-quality service.

•    Establish, communicate, and uphold operational standards and systems that ensure consistency across every shift.

•    Maintain rigorous food safety and sanitation standards in full compliance with local health department regulations.

•    Conduct regular line checks, pre-shift meetings, and floor presence to drive accountability and guest satisfaction.

•    Oversee facilities, equipment maintenance, and vendor relationships to ensure a safe and well-functioning environment.

•    Manage and optimize table turns, reservation flow, and labor deployment to maximize efficiency and revenue.

Team Leadership & Development

•    Recruit, hire, onboard, and retain high-performing hourly and salaried team members.

•    Build a culture of hospitality, accountability, and continuous improvement across the entire team.

•    Coach, mentor, and develop shift leaders and managers to grow their capabilities and build bench strength.

•    Conduct regular performance conversations and formal reviews; address performance issues promptly and constructively.

•    Champion a positive, inclusive workplace culture that reduces turnover and drives team engagement.

•    Oversee scheduling to ensure appropriate coverage while managing labor cost to target.

Guest Experience

•    Set the tone for a consistently exceptional guest experience by modeling and enforcing service standards.

•    Actively engage with guests on the floor; resolve complaints professionally and use feedback to drive improvement.

•    Monitor online reviews across platforms (Google, Yelp, etc.) and develop response and improvement strategies.

•    Drive guest loyalty and repeat visits through community presence, consistency, and relationship building.

Marketing & Community Engagement

•    Partner with the company’s Marketing Manager to execute local marketing campaigns, promotions, and events.

•    Support social media efforts by providing content, feedback, and alignment on brand messaging.

•    Represent the restaurant in the local community; cultivate relationships that support awareness and guest acquisition.

•    Identify and coordinate catering, buyout, and private dining opportunities to grow revenue.

Compliance & Safety

•    Ensure full compliance with all federal, state, and local employment laws, food safety regulations, and liquor licensing requirements.

•    Maintain all required permits, certifications, and documentation; prepare for and manage health inspections.

•    Enforce a safe working environment; lead safety training and incident reporting protocols.

• Minimum 3–5 years of General Manager experience in a full-service, high-volume restaurant environment.
• Demonstrated track record of P&L ownership and meeting or exceeding financial targets.
• Proven ability to lead, develop, and retain a large hourly and salaried team.
• Experience opening restaurants or transitioning concepts is a plus.
• Deep working knowledge of restaurant operations: FOH, BOH, scheduling, inventory, and cost controls.
• Strong financial acumen — ability to read and act on a P&L, labor reports, and food cost analyses.
• Excellent leadership and interpersonal skills with the ability to motivate diverse teams.
• Proficiency with restaurant technology: POS systems, scheduling software, and inventory management tools.

At Color Hospitality Group, we believe great hospitality should color your palate. Our restaurants bring together bold flavors, vibrant concepts, and passionate people to create unforgettable experiences for our guests. We’re always looking for team members who love great food, great service, and being part of something energetic and growing.