General Manager / Assistant Manager Restaurant (sneakybird)

Position Overview

The General Manager / Assistant Manager at sneakybird is responsible for leading daily restaurant operations, driving exceptional guest experiences, and developing a high-performing team. This role emphasizes consistency, accountability, and culture while ensuring operational standards, food quality, and brand values are upheld at all times.

Key Responsibilities

Operations & Execution

• Oversee daily restaurant operations, including opening and closing procedures
  
• Ensure speed of service, order accuracy, cleanliness, and food quality standards are consistently met
  
• Monitor ticket times and workflow to meet performance goals
  
• Ensure proper cash handling, drawer accuracy, and POS procedures
  
• Maintain compliance with food safety, health, and sanitation standards
  

Team Leadership & Development

• Lead, coach, and motivate team members to perform at a high level
  
• Assist with hiring, onboarding, and training of new employees
  
• Hold team members accountable to sneakybird standards and expectations
  
• Foster a positive, respectful, and team-oriented culture
  
• Communicate clearly and professionally with all staff
  

Guest Experience

• Lead by example in delivering outstanding hospitality
  
• Address guest concerns promptly and professionally
  
• Ensure guest feedback is communicated and addressed appropriately
  
• Create an environment that encourages repeat visits and brand loyalty
  

Inventory, Prep & Quality Control

• Assist with inventory management, ordering, and waste control
  
• Ensure proper prep levels and product availability
  
• Maintain organization and cleanliness of storage and prep areas
  
• Uphold recipe accuracy and presentation standards
  

Administrative & Reporting

• Complete and submit required checklists, reports, and operational documentation
  
• Communicate issues, opportunities, and wins to leadership
  
• Support company initiatives, promotions, and local marketing efforts
  

Qualifications

• Prior restaurant or hospitality leadership experience preferred
  
• Strong communication and organizational skills
  
• Ability to lead by example in a fast-paced environment
  
• Detail-oriented with a focus on consistency and execution
  
• Flexible schedule, including days, nights, and weekends as necessary
  
• ServSafe certification preferred or willingness to obtain
  

Compensation & Benefits

• Base salary range: $36,000–$40,000 annually
  
• Participation in the tip pool in addition to base salary
  
• Growth and advancement opportunities
  
• Employee meal discounts
  
• Supportive, team-focused, family-owned company culture