Benefits:
401(k)
401(k) matching
Bonus based on performance
Dental insurance
Health insurance
Paid time off
Vision insurance
Summary of Position:
As the General Manager of a high-volume, full-service BBQ restaurant, you are the cultural and operational leader of the restaurant. You drive performance, develop people, and create an environment that reflects our mission:
We exist to serve our communities through home-cooked southern hospitality.
You embody and uphold our core values—Southern Approachability, Be of Service, and Walk the Talk—in everything you do. With a steady hand and a warm presence, you ensure every guest leaves happy, every team member feels supported, and every shift runs with purpose.
Responsibilities – What You’ll Do
Model and uphold the company’s core values in every interaction:
Southern Approachability – Create a warm, inclusive atmosphere for guests and staff.
Be of Service – Lead with generosity, humility, and a commitment to hospitality. Be a servant leader.
Walk the Talk – Be a visible, consistent leader who follows through on commitments.
Lead all daily operations of FOH and BOH, ensuring quality BBQ, top-tier service, and smooth coordination.
Deliver exceptional guest experiences by ensuring welcoming, responsive, and professional service.
Support a culture of genuine hospitality and approachability with both guests and team members.
Represent the restaurant in the community, building meaningful relationships and supporting local engagement.
Provide visible, hands-on leadership to maintain team energy, productivity, and morale.
Ensure all food and beverages are executed to recipe and presentation standards with consistency and speed.
Maintain high standards of sanitation, safety, and cleanliness at all times.
Hire, train, and mentor staff with a focus on service-minded leadership and consistent accountability.
Develop future leaders by walking the talk—coaching, developing, and growing your team.
Lead succession planning: identify, mentor, and grow future leaders within your team.
Oversee all cash handling and financial controls; ensure accurate reporting and adherence to company procedures.
Oversee administrative duties including payroll, scheduling, inventory, and vendor coordination.
Review the weekly schedule using sales forecasts, while balancing labor efficiency and proper coverage.
Review P&L numbers weekly and help keep the restaurant on target with sales and financial goals.
Monitor inventory levels and conduct regular, accurate inventory counts.
Ensure all products are received in proper condition and follow correct receiving protocols.
Oversee equipment maintenance and proactively resolve repair needs.
Communicate and coordinate with the Catering & Event Sales team to support events, catering, and special orders.
Plan and execute restaurant marketing and promotional campaigns in collaboration with the Head of Marketing & Creative.
Administer timely performance reviews and manage progressive discipline as needed.
Maintain all required certifications (TIPS, ServeSafe), and ensure the team is compliant with health and labor laws.
Execute change management when implementing new procedures, systems, or company initiatives.
Work a consistent, full-time schedule averaging 45–55 hours/week over 5-business days with flexibility on nights/weekends.
Work required holidays and special service days: Mother’s Day, Father’s Day, July 4th, and the Wednesday before Thanksgiving.
What You Bring to the Table – Who You Are
A proven hospitality leader with 5+ years of restaurant management experience, including at least 2 years as a GM in a high-volume, full-service setting.
Deeply knowledgeable in both front-of-house and back-of-house operations.
Business-savvy with experience managing P&Ls, labor budgets, food and beverage costs, and sales forecasting.
A people-first leader who inspires, coaches, and builds accountable teams.
Able to make tough calls with professionalism and confidence.
Highly organized and detail-driven, even when juggling multiple priorities.
Strong communicator and team motivator who keeps people aligned and energized.
Proficient in systems like Toast POS (order entry, comps, refunds) and Restaurant365 (accounting, payroll and scheduling).
Passionate about great food, warm hospitality, and being part of the local community.
Qualifications:
Be at least 21 years of age.
Physically able to work on your feet for long periods, lift up to 50 lbs, and manage the physical demands of the job.
TIPs and Food Safety Manager certified (or able to obtain quickly).
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina and capacity to work 45+ hours per week.