Benefits:

401(k)

Competitive salary

Dental insurance

Health insurance

Opportunity for advancement

Paid time off

Parental leave

Vision insurance

Position Summary

The General Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, and driving profitability. The GM leads, develops, and inspires the management team and staff, while maintaining operational excellence in food quality, service, safety, and compliance. This role requires strong leadership in a fast-paced, high-volume location near major sporting and concert venues, where guest traffic can surge significantly during events.

Key Responsibilities

Operations & Leadership

Direct and oversee daily restaurant operations, ensuring smooth, efficient, and guest-focused service.

Lead, coach, and mentor the management team and staff to achieve operational excellence.

Ensure compliance with all health, safety, labor, and food quality standards.

Implement and maintain company policies, procedures, and service standards.

Financial Management

Develop and manage budgets, forecasts, and P&L statements.

Monitor financial performance and implement strategies to achieve revenue and cost targets.

Control inventory, labor costs, and operational expenses.

Guest Experience

Ensure every guest receives excellent service and consistent food quality.

Handle guest concerns and resolve issues in a professional and timely manner.

Foster a culture of hospitality and service excellence.

Team Development

Recruit, hire, train, and retain top talent.

Conduct regular staff evaluations and provide constructive feedback.

Promote a positive, inclusive, and respectful work environment.

Marketing & Community Engagement

Partner with ownership/marketing team to develop promotions and events that drive traffic and sales.

Represent the restaurant in the community and with local organizations.

Qualifications

Must have prior experience in a General Manager role or a similar senior management position in a full-service, high-volume restaurant.

5+ years of progressive leadership experience in restaurant management, preferably in a fast-paced environment near entertainment or event venues.

Strong business and financial acumen with experience managing P&L.

Proven ability to lead and inspire teams during peak traffic and event-driven rushes.

Excellent communication, organizational, and problem-solving skills.

Knowledge of food safety, labor laws, and hospitality best practices.

Core Competencies

Leadership & People Development

Guest Service Excellence

Financial & Business Acumen

Problem Solving & Decision Making

Communication & Relationship Building