What are the responsibilities and job description for the Restaurant General Manager position at Eat Street Consulting?
Our client is launching a new, modern restaurant concept in St. Louis Park, MN — a space built on great food, operational excellence, and a culture of accountability. We're looking for a General Manager who thrives in a high-volume store and is energized by the challenge of hitting financial targets.
Position Overview
The Restaurant General Manager (GM) is the operational and financial leader of the restaurant. This role is responsible for achieving sales goals, controlling costs, and driving profitability while building a high‑performing team and delivering an exceptional guest experience. The GM will play a critical role in shaping systems, culture, and standards during the concept's early growth phase.
Key Responsibilities
Financial Leadership & Accountability
Own all restaurant‑level financial targets, including sales, labor cost, COGS, and other controllable costs.
Build, manage, and optimize weekly labor schedules to hit labor percentage goals without compromising service.
Monitor daily sales performance, forecasting, and variance analysis to ensure targets are met or exceeded.
Maintain strict inventory controls, including weekly counts, waste tracking, and ordering aligned with COGS goals.
Implement systems to reduce shrink, waste, and inefficiencies across operations.
Analyze P&L statements, identify trends, and create action plans to improve financial performance.
Partner with ownership to set quarterly and annual financial goals and develop strategies to achieve them.
Operational Excellence
Establish and maintain operating procedures, checklists, and standards for a new concept.
Ensure compliance with health, safety, and sanitation regulations.
Oversee daily operations, ensuring smooth service and consistent execution.
Manage vendor relationships, negotiate pricing, and ensure timely deliveries.
Team Leadership & Culture Building
Recruit, hire, train, and develop a high‑performing team aligned with the brand's values.
Create a culture of accountability, coaching, and continuous improvement.
Conduct performance reviews and implement development plans.
Lead by example with professionalism, urgency, and a guest‑first mindset.
Guest Experience
Ensure every guest receives exceptional hospitality and consistent product quality.
Resolve guest concerns with professionalism and urgency.
Implement systems to gather and act on guest feedback.
Qualifications
3–5 years of restaurant management experience; startup or new‑concept experience is a plus.
Strong financial acumen with proven success managing labor, COGS, and P&L performance.
Ability to build systems and processes from the ground up.
Excellent leadership, communication, and team‑building skills.
Comfortable working in a fast‑paced, evolving environment.
ServSafe certification (or ability to obtain).
Job Type: Full-time
Pay: $65, $75,000.00 per year
Work Location: In person
Salary : $75,000