Opal's Oysters General Manager

The General Manager oversees all daily operations at Opal's Oysters, ensuring alignment with brand standards in service, food quality, and financial performance. This role leads the management team, drives team development and is responsible for guest satisfaction, cost controls, and operational consistency.

Key Responsibilities

Leadership & Team Development:

• Lead by example, cultivating a culture of hospitality, accountability, and excellence.
• Recruit, train, and retain top-tier front- and back-of-house talent.
• Coach and mentor managers and hourly team members, fostering a strong team dynamic and clear communication
• Create and maintain schedules that balance labor efficiency with team morale.

Operational Excellence:

• Oversee all aspects of daily restaurant operations, ensuring service standards, cleanliness, and product quality align with brand expectations.
• Conduct regular walkthroughs and audits to ensure readiness, compliance, and performance.
• Partner with culinary leadership to uphold menu integrity, food safety, and kitchen operations.
• Evaluate the condition, functionality, and efficiency of restaurant and kitchen equipment; coordinate with maintenance teams and vendors for repairs or replacements as needed.
• Collaborate with the culinary and service teams to build out and grow a robust private dining and special events program, including menu development, pricing strategy, and operational execution.

Guest Experience:

• Maintain a strong floor presence during peak hours to ensure hospitality standards are consistently met.
• Resolve guest issues professionally, quickly, and in alignment with Opal’s service values.
• Build relationships with regular guests and the surrounding community to cultivate loyalty.
• Drive sales and service excellence for private dining and event bookings, ensuring a premium guest experience from inquiry through execution.

Financial Management:

• Manage P&L with a focus on revenue growth, cost controls, and profitability.
• Analyze sales, labor, and COGS data to identify trends and areas for improvement.
• Maintain accurate daily, weekly, and monthly sales records and financial documentation.
• Oversee inventory management, ordering, and vendor relationships.

Reporting & Communication:

• Submit regular operational reports, sales summaries, and key performance metrics to senior leadership.
• Provide strategic feedback and insights to the Director of Operations to support decision-making and long-term planning.
• Maintain clear and consistent communication with ownership and support departments to ensure alignment with company goals.

Compliance & Safety:

• Ensure adherence to health, safety, and labor laws.
• Maintain all licenses, certifications, and inspections in accordance with local and state laws.

Education & Qualifications:

• High school diploma or equivalent required; bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
• 3 years of experience as a General Manager or senior leadership role in a high-volume, full-service or upscale dining environment.
• Proven track record of managing financials, leading teams, and delivering exceptional guest experiences.
• ServSafe and TABC certifications (or ability to obtain upon hire).
• Strong communication, organizational, and leadership skills.
• Experience with private dining or events programming is a plus.