Restaurant General Manager

Job Overview:

As General Manager you will lead the charge in all aspects of the restaurant’s

operations. You set ambitious goals and aim high—never settling for less than exceptional. Great

leadership means being hands-on and leading from the front, building a culture of excellence

without ego.

You are:

● Bold in your approach—constantly innovating, trying new ideas, and pushing the restaurant to

the next level.

● Aware that leadership is about your people—tuned into the needs of your team and guests,

creating a workplace where everyone feels valued and respected.

● Full of Energy—a motivator and coach who ignites passion in the team, fosters positivity, and

makes work feel like a shared mission.

Key Responsibilities:

Financial Management

● Oversee budgets, sales forecasting, and P&L performance.

● Manage and control food costs, beverage costs, labor costs, and operational expenses.

● Drive profitability through effective cost management and revenue growth.

Team Leadership

● Recruit, hire, train, and coach a high-performing FOH and BOH team.

● Create realistic scheduling aligned with business needs while maintaining labor efficiency.

● Develop future leaders through mentorship and cross-training.

Workplace Culture

● Foster a respectful, inclusive, and motivating environment that reflects the brand values.

● Lead by example, demonstrating transparency, professionalism, and accountability.

● Proactively resolve conflicts and support team well-being.

Operations & Compliance

● Maintain high standards of cleanliness, organization, and safety.

● Ensure compliance with health codes, liquor laws, and workplace regulations.

● Oversee vendor relationships, ordering, and inventory systems.

Guest Experience

● Deliver consistently exceptional guest service and hospitality.

● Anticipate guest needs, resolve issues quickly, and create loyal regulars.

● Work closely with FOH leaders to ensure seamless service flow.

Brand Consistency

● Uphold and enforce company recipes, service standards, and operating manuals.

● Execute local and corporate initiatives that align with the brand vision.

● Maintain the restaurant’s reputation as a premier high-volume, upscale dining destination.

Requirements

● 3–5 years of experience as a General Manager or senior leadership role in a high-volume,

upscale dining environment.

● Strong financial acumen with proven ability to manage budgets, P&L, and cost controls.

● Exceptional leadership skills with ability to motivate and inspire diverse teams.

● Strong understanding of hospitality, fine dining service, and guest relations.

● Excellent organizational and problem-solving skills with a solutions-oriented mindset.

● Availability to work evenings, weekends, and holidays as business demands.

Compensation & Benefits

● Competitive salary $100K-$110K, aligned with experience and performance.

● Bonus eligibility based on restaurant financial and operational performance.

● Health, dental, and vision insurance options.

● Dining discounts and additional company perks