Overview
The General Manager will oversee all aspects of daily operations for the restaurant, ensuring exceptional guest service, product quality, profitability, and a strong team culture.
Key Responsibilities
· Lead daily restaurant operations to ensure smooth, efficient service and high guest satisfaction.
· Recruit, train, coach, and develop staff (front‑of‑house and back‑of‑house) to deliver outstanding dining experiences.
· Manage inventory, ordering, cost controls, labor, and waste to maximize operational efficiency.
· Oversee financial performance including cash handling, reporting, and budgeting.
· Ensure compliance with health, safety, and food quality standards and regulations.
· Partner with leadership on local promotions and guest engagement.
· Foster a positive team culture—promote teamwork, morale, and a guest‑first attitude.
· Handle customer feedback and ensure elevated guest experiences.
Requirements / Qualifications
· 2+ years of General Manager experience in a restaurant or hospitality setting (quick‑service preferred).
· Proven leadership and team development skills.
· Strong understanding of restaurant operations: service standards, food safety, inventory, and labor management.
· Excellent communication and interpersonal skills.
· Flexibility to work varied shifts including evenings and weekends.
· Passion for hospitality, high standards, and delivering a memorable experience.
Compensation & Benefits
· Salary range: approximately $55,000–$65,000 per year, depending on experience and location.
· Performance-based bonus opportunities.
· Health, vision, and dental insurance.
· 401(k) with company match.
· Paid time off and employee discounts.
Physical / Other Requirements
· Ability to stand/walk for extended periods and occasionally lift up to 40 lbs.
· Hands‑on role—may be required to assist in kitchen or service during peak times.Commercial
If interested, please email resume to [email protected]
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