What are the responsibilities and job description for the General Manager position at National Restaurant Group?
General Manager – Job Description
Position Summary
The General Manager is responsible for the overall leadership, performance, and profitability of the restaurant. This position oversees daily front- and back-of-house operations to ensure exceptional guest experiences, a positive workplace culture, and consistent achievement of financial goals. The General Manager drives operational excellence through strong leadership, team development, strategic planning, and hands-on management.
Key Responsibilities
Leadership & Operations
Lead all aspects of daily restaurant operations, ensuring smooth coordination between front- and back-of-house teams.
Deliver outstanding hospitality and service standards that exceed guest expectations.
Monitor and uphold all company policies, procedures, and brand standards.
Maintain a visible presence on the floor to engage guests, resolve issues, and support staff performance.
Financial Performance
Achieve and exceed financial objectives including sales targets, labor goals, and cost controls.
Oversee budgets, forecasting, and P&L management to ensure operational profitability.
Manage inventory, purchasing, and vendor relationships in partnership with culinary leadership.
Analyze financial reports to identify opportunities for improvement and implement corrective actions.
Team Development & Culture
Recruit, train, and mentor managers and hourly team members to build a high-performing, motivated staff.
Foster a culture of accountability, teamwork, and professional growth.
Conduct regular meetings, coaching sessions, and performance reviews.
Promote a safe, inclusive, and respectful workplace.
Guest Experience
Ensure all guests receive prompt, professional, and welcoming service at every touchpoint.
Resolve guest concerns swiftly and effectively, turning challenges into opportunities for loyalty.
Maintain the highest standards of cleanliness, ambiance, and presentation throughout the restaurant.
Compliance & Administration
Ensure full compliance with local, state, and federal laws including health, safety, and labor regulations.
Manage scheduling, payroll approval, and accurate reporting of labor hours.
Partner with ownership or upper management on marketing initiatives, community engagement, and special events.
Qualifications
Minimum 5 years of progressive management experience, including at least 2 years as a General Manager or Assistant General Manager.
Proven success leading high-volume or upscale casual/fine dining operations.
Strong financial management skills, with the ability to analyze and act on key performance indicators.
Excellent communication, leadership, and organizational skills.
ServSafe or equivalent food safety certification preferred.
Proficiency with POS systems, scheduling software, and Microsoft Office suite.
Core Competencies
Hands-on leadership with a guest-first mentality.
Ability to coach, motivate, and inspire teams to achieve excellence.
Strong business acumen with a strategic approach to operations.
Calm under pressure and decisive in problem-solving.
Passion for hospitality and continuous improvement.
