General Manager – Mediterranean Fast Casual Restaurant Concept

Why This Opportunity Is Different

Most restaurant General Manager roles demand year-round intensity with little opportunity to recharge. This opportunity offers something unique.

You'll lead a high-volume, fast-paced restaurant during a 32-week peak operating season while enjoying a significantly reduced workload during the off-season. This allows for greater work-life balance, professional development opportunities, special projects, and additional personal time that is rarely available in the restaurant industry.

If you love restaurant operations but want a more sustainable leadership opportunity, this could be the perfect fit.

Position Overvie

wWe are seeking an energetic, ambitious, and hands-on General Manager to lead all aspects of restaurant operations. This role is ideal for a proven leader who enjoys developing teams, driving financial performance, and creating exceptional guest experiences

.The General Manager will have full responsibility for restaurant performance, including operations, staffing, financial management, guest satisfaction, and team development

.
Key Responsibiliti

esLeadership & Team Developme

• ntRecruit, hire, train, and develop high-performing restaurant tea
• msLead and mentor both front-of-house and back-of-house team membe
• rsConduct performance reviews and ongoing coaching conversatio
• nsCreate a culture of accountability, teamwork, and hospitali
• tyDevelop future leaders through training and succession planni

ngOperations Manageme

• ntOversee all day-to-day restaurant operatio
• nsEnsure exceptional standards for food quality, cleanliness, and guest servi
• ceMaintain compliance with all food safety, sanitation, and company standar
• dsManage inventory, ordering, and vendor relationshi
• psIdentify operational opportunities and implement solutions that improve efficien

cyFinancial Performan

• ceMaintain full P&L responsibility for the restaura
• ntDrive sales growth and profitabili
• tyManage labor costs, food costs, inventory controls, and operating expens
• esAnalyze financial reports and performance metri
• csDevelop action plans to improve operational and financial resul

tsGuest Experien

• ceLead by example in delivering exceptional hospitali
• tyResolve guest concerns promptly and professional
• lyMonitor guest feedback and online reputati
• onEnsure consistent execution of brand standar

ds
Success Measu

resPerformance will be evaluated based

• on:Sales growth and profitabil
• ityLabor and food cost managem
• entGuest satisfaction and online review performa
• nceEmployee retention and team engagem
• entOperational execution and complia
• nceDevelopment of future leaders within the restaur

ant
Qualificat

ionsRequired Experi

• ence3–5 years of progressive restaurant management experi
• enceMinimum 2 years leading managers, supervisors, or large hourly t
• eamsExperience managing high-volume restaurant operat
• ionsStrong financial and operational management sk

illsSkills & Competen

• ciesProven leadership and team-building abili
• tiesStrong communication and interpersonal sk
• illsP&L management experi
• enceExcellent problem-solving and decision-making capabili
• tiesAbility to thrive in fast-paced environm
• entsPassion for hospitality and guest ser

vicePhysical Requirem

• entsAbility to stand and move throughout shifts for extended per
• iodsAbility to lift up to 50 po
• undsComfortable working in a high-volume restaurant environ

ment
Schedule Require

• mentsFlexible schedule including nights, weekends, and hol
• idaysAbility to work up to 60 hours per week during peak operating pe
• riodsWillingness to support special projects and training initiatives during off-season pe