General Manager

Business performance

• Own the venue P&L; hit revenue, food cost, beverage cost, and labor targets
• Review financials weekly and period-end; explain variances and act on them
• Build annual and period budgets with [Director of Operations / Ownership] and manage to them
• Identify revenue opportunities — private events, catering, programming, menu mix, dayparts
• Approve purchasing decisions and manage vendor relationships and contracts

Guest experience

• Set and hold service standards; be present and visible on the floor during peak service
• Own the guest feedback loop — reviews, comment cards, direct complaints — and respond to issues personally
• Handle escalations, comps, and recovery with judgment that protects both the guest and the margin
• Partner with the Kitchen Manager on execution, ticket times, and consistency
• Build relationships with regulars and the surrounding neighborhood

People

• Recruit, hire, and onboard FOH management and staff; partner with the Kitchen Manager on BOH hiring
• Develop your management team through regular one-on-ones, clear goals, and real feedback
• Run pre-shift meetings and ongoing training on service, menu, and standards
• Manage scheduling and labor across the venue to hit targets without gutting service
• Handle performance management and discipline in partnership with HR; document consistently
• Build a culture people want to stay in — turnover is expensive and it shows on the floor

Operations and compliance

• Open and close the venue; own daily cash handling, deposits, and reconciliation
• Maintain health department standards and lead the venue through inspections
• Ensure compliance with liquor laws, responsible alcohol service, and all required certifications
• Oversee facilities, equipment maintenance, and repairs; manage the maintenance budget
• Keep licenses, permits, and insurance current
• Ensure wage-and-hour compliance including breaks, overtime, and tip handling

Brand and marketing

• Execute group marketing initiatives at the venue level and support local promotion
• Coordinate events, partnerships, and community involvement with [marketing lead]
• Represent Miskiri Hospitality Group professionally with guests, press, neighbors, and partners

The General Manager owns [venue name]. You're accountable for the P&L, the guest experience, and the people who deliver it — front and back of house. You set the standard on the floor during service and run the business between services: staffing, scheduling, cost controls, vendor relationships, marketing support, and compliance. You are the final decision-maker in the building and the person the team looks to when things go sideways.

• [4] years managing a full-service restaurant or bar, including [2] years as a GM or AGM
• Demonstrated P&L ownership — you can walk through a period statement and explain what you did about it
• Track record hiring and developing managers, not just staff
• Calm and decisive during a busy Saturday night; steady enough that the team borrows your composure
• Strong with numbers, scheduling, and systems: [POS], inventory software, scheduling tools, spreadsheets
• ServSafe Manager and [state] alcohol service certification [required / or obtainable within 60 days]
• Genuine hospitality instinct — you notice the table that's been waiting before anyone tells you
• [Experience with volume of $[X]M annually preferred]

Physical requirements

• Stand and walk for shifts of up to [10–12] hours
• Lift and carry up to [50] lbs
• Navigate stairs and work in a kitchen and bar environment with heat, noise, and slippery floors