We are partnering with an exciting new culinary concept who is seeking a dynamic General Manager.  The ideal candidate is a hands-on, hospitality-driven restaurant operator who can build systems, lead teams, manage costs, grow sales, and create a consistent exceptional guest experience from day one.  This person should be comfortable in a startup environment, able to lead operations  with confidence,

Key Responsibilities

• Oversee daily restaurant operations for breakfast, lunch, dinner, takeout, catering, and food truck event support.

• Lead front-of-house service standards, guest experience, reservations, table flow, and service pacing.

• Recruit, train, schedule, coach, and hold FOH team members accountable.

• Partner with the Chef / Culinary Lead on BOH coordination, ticket times, menu availability, food delays, guest feedback, catering needs, and event execution.

• Monitor sales, labor, guest counts, cash handling, POS activity, service performance, and daily reporting.

• Create and execute local marketing initiatives, promotions, partnerships, and community outreach.

• Maintain opening, closing, cleanliness, safety, compliance, and operational systems.

• Oversee front-end systems for takeout ordering, pickup experience, payment processing, customer communication, and timing.

• Coordinate with culinary leadership on catering orders, prep timelines, staffing needs, delivery or pickup logistics, and food truck events.

• Support profitability through labor management, sales growth, guest satisfaction, operational consistency, and strong team retention.

• Provide ownership with timely updates, reporting, and communication regarding restaurant performance, staffing, guest experience, and operational concerns.

Qualifications

• Minimum 5 years of restaurant management experience preferred.

• High-volume restaurant experience strongly preferred.

• Startup or restaurant opening experience preferred.

• Experience with breakfast, lunch, dinner, takeout, catering, or event operations preferred.

• Strong leadership, communication, problem-solving, and team-development skills.

• Ability to work collaboratively with culinary leadership while maintaining strong operational accountability.

• Knowledge of POS systems, scheduling, payroll, labor controls, cash handling, and guest service standards.

• Ability to recruit, train, motivate, and hold teams accountable.

• Ability to work nights, weekends, holidays, early mornings, and long shifts as needed.

• Alcohol service certification and ServSafe Manager certification preferred or required after hire.

Why Join?

• Be part of a concept that blends Southern hospitality with elevated coastal cuisine

• Join a team that values professionalism, respect, and a strong service culture

• Opportunity to grow within a developing upscale casual brand

• Work in an environment that prioritizes guest experience, quality, and consistency

• Competitive salary with potential for performance-based incentives

• Employee dining benefits