General Manager

Job Description The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. The GM will also be responsible for meeting EBITDA and COGS goals. They will provide 100% support and commitment to the Restaurant in regard to data‑driven strategies, policies, procedures, guests, staff, and purveyors.

Duties In depth knowledge of all functions and duties of restaurant employees and related departments as necessary. Supervise daily shift operations, open and close restaurant shifts and ensure completion of assigned shift checklist and other duties. Meet and greet guests and set an exemplary example of guest service.

Assist team members on the floor with guests during meal periods and high demand times. Program daily menu specials and changes in the point of sale system. Propose and assist with developing promotions and new initiatives, not limited to beverage, marketing, food, sales incentives, cultural activities, etc.

Run, analyze, compile, and interpret restaurant reports not limited to beverage, food, marketing, sales, personnel, etc. Responsible for the selection, training, and development of all personnel. Control all elements that determine profit and loss.

Maintain, process, and accurately submit all records of payroll and attendance. Responsible for all major direct and indirect operating expenses and purchases. Set margins, budget, and manage the business against projections.

Monitor alcohol beverage service and food handler in compliance with local laws. Assist and follow through for all guest conflicts and resolutions. Conduct pre‑meal briefings (line‑ups) to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.

Purchase appropriate supplies and manage inventories according to budget and operating needs. Ensure employees follow daily and weekly cleaning schedules and keep their work areas sanitary. Train employees in safety procedures and supervise their ability to execute departmental emergency procedures.

Participate as needed in the investigation of employees and guest accidents. Conduct the employee performance appraisal process, giving feedback, constructive criticism, and define paths to meet expectations. Coach, counsel, and discipline employees in an effective growth inspiring manner with regards to expected performance.

Host weekly on‑site manager meeting during appropriate times, and discuss restaurant operations, review historical data and forecast; send virtual meeting invite to all participants, including HR and operations. Monitor actual and projected sales and operations on a daily basis. Review meal period cover ratios and average check to ensure revenue goals are met or exceeded.

Identify and address opportunities as needed. Promote culture within management team to drive and maintain the company’s values. Foster a climate of cooperation and respect between coworkers.

Constantly increase knowledge of food, beverages, and other products and services of all staff. Perform any other duties as assigned by the company in order to operate the business most efficiently. Benefits Growth opportunity.

Paid time off. Medical, dental and vision insurance. EBITDA Bonus.

House Account. Life insurance. Requirements 2–4 years of restaurant management or supervisory experience in a full‑service dining environment.

Strong leadership skills with the ability to motivate, coach, and develop team members. Solid understanding of daily restaurant operations and service standards. Proven ability to handle guest concerns professionally and with care.

Experience supporting scheduling, staffing, and floor operations. Working knowledge of food safety, sanitation, and workplace safety standards. Strong communication, organization, and time‑management skills.

Passion for hospitality and delivering exceptional guest experiences. #J-18808-Ljbffr