What are the responsibilities and job description for the General Manager - Mediterranean Fast Casual Restaurant Concept position at The Restaurant Zone?
Job description:
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 Overview
We 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 Responsibilities
Leadership & Team Development
- Recruit, hire, train, and develop high-performing restaurant teams
- Lead and mentor both front-of-house and back-of-house team members
- Conduct performance reviews and ongoing coaching conversations
- Create a culture of accountability, teamwork, and hospitality
- Develop future leaders through training and succession planning
Operations Management
- Oversee all day-to-day restaurant operations
- Ensure exceptional standards for food quality, cleanliness, and guest service
- Maintain compliance with all food safety, sanitation, and company standards
- Manage inventory, ordering, and vendor relationships
- Identify operational opportunities and implement solutions that improve efficiency
Financial Performance
- Maintain full P&L responsibility for the restaurant
- Drive sales growth and profitability
- Manage labor costs, food costs, inventory controls, and operating expenses
- Analyze financial reports and performance metrics
- Develop action plans to improve operational and financial results
Guest Experience
- Lead by example in delivering exceptional hospitality
- Resolve guest concerns promptly and professionally
- Monitor guest feedback and online reputation
- Ensure consistent execution of brand standards
Success Measures
Performance will be evaluated based on:
- Sales growth and profitability
- Labor and food cost management
- Guest satisfaction and online review performance
- Employee retention and team engagement
- Operational execution and compliance
- Development of future leaders within the restaurant
Qualifications
Required Experience
- 3–5 years of progressive restaurant management experience
- Minimum 2 years leading managers, supervisors, or large hourly teams
- Experience managing high-volume restaurant operations
- Strong financial and operational management skills
Skills & Competencies
- Proven leadership and team-building abilities
- Strong communication and interpersonal skills
- P&L management experience
- Excellent problem-solving and decision-making capabilities
- Ability to thrive in fast-paced environments
- Passion for hospitality and guest service
Physical Requirements
- Ability to stand and move throughout shifts for extended periods
- Ability to lift up to 50 pounds
- Comfortable working in a high-volume restaurant environment
Schedule Requirements
- Flexible schedule including nights, weekends, and holidays
- Ability to work up to 60 hours per week during peak operating periods
- Willingness to support special projects and training initiatives during off-season periods
Salary : $70,000 - $74,999