General Manager

The General Manager is a senior leadership role responsible for the overall performance, profitability, and operational success of the Italian Kitchen. Working in close partnership with the CEO and COO, the General Manager establishes business plans, drives financial performance, and ensures consistent execution of brand, service, and quality standards. This role requires a leader who continuously evaluates operations, strengthens teams, builds meaningful relationships, and takes full ownership of results.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

Business & Financial Leadership

· Analyzes financial and operational data to identify trends, variances, and opportunities, and implements corrective actions as needed.

· Drives sales growth and evaluates future performance through proactive planning and execution.

· Oversees procurement and inventory controls in coordination with the COO to ensure efficiency, accuracy, and cost management.

Operations & Quality Oversight

· Ensures consistent delivery of high-quality food, beverage, and service standards in alignment with company expectations.

· Oversees menu execution and implements approved menu updates in response to budgetary considerations and supply conditions.

· Streamlines operational processes to improve efficiency, clarity, and consistency across the location.

· Oversees facility condition and maintenance by ensuring issues are identified, prioritized, and addressed through appropriate staff or vendors.

People Leadership & Talent Development

· Accomplishes restaurant human resource objectives by recruiting, onboarding, training, scheduling, coaching, counseling, and disciplining managers and staff in alignment with direction from the CSO.

· Clearly communicates job expectations; monitors, evaluates, and reviews performance; and supports compensation decisions in alignment with direction from the CSO.

· Appropriately delegates operational responsibilities to managers, leads, and team members while maintaining accountability for results.

· Develops managers and future leaders through ongoing feedback, coaching, and performance development.

Compliance & Safety

· Ensures compliance with all health, safety, and sanitation regulations, including maintaining required certifications (e.g., ServSafe) with support from the CSO.

· Enforces company policies and procedures consistently and fairly.

Community & Brand Engagement

· Builds strong relationships with guests, vendors, and community partners to support long-term business success.

· Identifies and participates in community, promotional, and trade events to enhance brand visibility and guest engagement.

· The company reserves the right to add or modify duties as business needs evolve.

Minimum Qualifications (Knowledge, Skills, and Abilities)

· Education: bachelor’s or other higher ed degree (commensurate with experience)

· Prior kitchen experience required to effectively lead and evaluate operations.

· Prior experience managing restaurant operations, financials, and control systems

· Prior management or leadership experience coaching and mentoring team members

· Ability to manage multiple priorities in a fast-paced environment while maintaining oversight and delegation.

· Knowledge of hospitality industry standards and best practices

· Proficient in point-of-sale systems

· Strong problem-solving skills and attention to detail

· Work schedule varies based on business needs, with primary responsibility for leadership, oversight, and decision-making.

Physical Demands and Work Environment 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be provided to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle, or feel objects, tools or controls. The employee is occasionally required to stand, walk, sit; reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.