What are the responsibilities and job description for the General Manager position at Neutral Ground Chattanooga?
POSITION SUMMARY
The General Manager leads day-to-day operations at Neutral Ground, overseeing Front of House performance, staffing, guest experience, and financial results while partnering closely with the Owner/Chef and kitchen leadership. This role is the operational backbone of the restaurant - building a team, a culture, and a guest experience that reflect Neutral Ground's mission as a true common place for the community.
KEY RESPONSIBILITIES
• Oversee daily Front of House operations, ensuring smooth, welcoming, and efficient service.
• Recruit, hire, train, and manage Front of House staff, and partner with kitchen leadership on overall staffing needs.
• Own scheduling, labor cost management, and payroll accuracy for the Front of House team. • Ensure compliance with Tennessee ABC regulations, food safety codes, and local licensing requirements.
• Manage guest relations, resolving concerns promptly and upholding Neutral Ground's hospitality standards.
• Partner with the Owner/Chef on budgeting, vendor relationships, and purchasing for Front of House operations.
• Track and report on sales, labor, and other key performance metrics.
• Lead pre-shift meetings and ongoing staff training on service standards, menu knowledge, and responsible alcohol service.
• Support marketing and community-facing initiatives in partnership with ownership.
QUALIFICATIONS & REQUIREMENTS
• 3 years of restaurant management experience, ideally in an independent or chef-driven concept. • Strong leadership, communication, and conflict-resolution skills.
• Working knowledge of Tennessee alcohol laws, food safety regulations, and labor law (wage and hour, scheduling, tip credit compliance).
• ServSafe Food Protection Manager Certification and Tennessee ABC Server Permit required (or obtained within 30 days of hire).
• Comfortable with POS systems, scheduling software, and basic financial reporting.
• Must be at least 21 years of age.
PHYSICAL REQUIREMENTS
• Able to stand and move throughout the restaurant for extended periods.
• Able to lift up to 30 lbs occasionally.
• Ability to work a flexible schedule including evenings, weekends, and holidays.