GM for a local restaurant

Oversees all aspects of operations, ensuring profitability, high-quality service, and staff development. Key responsibilities include managing financial metrics (P&L), controlling inventory and labor costs, hiring/training staff, and upholding health and safety standards to create a superior guest experience. They act as the bridge between owners and front-line teams.

• Financial Performance: Analyze sales and profit metrics, manage budgets, control food and labor costs, and ensure revenue goals are met.
• Operations Management: Oversee daily front-of-house (FOH) and back-of-house (BOH) operations, ensure compliance with health and safety regulations, and maintain cleanliness standards.
• Staff Leadership: Recruit, train, mentor, and schedule employees, fostering a positive work culture that reduces turnover.
• Guest Experience: Address customer complaints immediately and professionally, and ensure a high-quality dining experience to drive loyalty.
• Inventory & Vendor Management: Monitor inventory levels, order supplies, and negotiate with vendors to ensure cost-effectiveness and quality.Requirements and Qualifications
• Previous experience as a restaurant manager or similar leadership role.
• Strong knowledge of FOH and BOH systems, including POS systems and inventory management.
• Excellent leadership, communication, and interpersonal skills.
• Proven ability to manage financial metrics and control costs.
• Flexibility to work in shifts, including weekends and holidays.
• Strategic Planning: Ability to create action plans to meet financial and operational goals.
• Problem-Solving: Proactively handling guest issues and operational disruptions.
• Mentorship: Developing and retaining staff, fostering a team-oriented environment.

Pay: $40,000.00 - $55,000.00 per year

Experience:

• Management: 4 years (Preferred)

Shift availability:

• Day Shift (Preferred)

Work Location: In person

Salary : $40,000 - $55,000