Our high-volume restaurant is looking for a dynamic and flexible leader who can provide our diners with an exceptional experience. As General Manager of Tavern on Rush, you are responsible for creating a plan that maximizes our financial and operational goals. You will be able to recruit, hire, and train a staff who is passionate about delivering great customer service. The general manager needs to ensure that the restaurant complies with all local, state, and federal regulations. Our ideal candidate has 3-5 years of experience managing a restaurant or similar role in the restaurant industry. Responsibilities: • Develop a clear plan for the restaurant that takes into account the market, local competitors, sales revenue, and expenses • Examine each product and service for quality in accordance with the standards set by the company • Deliver excellent quality of visitor satisfaction when dining in the restaurant • Oversee staffing levels by recruiting, interviewing, and training candidates for all restaurant positions • Coordinates and manages all areas of marketing and community activities, including planning and execution • Undertake routine assessments of team members' performance and ensure that they are held accountable for their actions through performance management • Creates and maintains operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality • Manages the performance of team members and provides feedback to improve productivity. • Oversees day to day operations • Meets restaurant financial objectives by developing finances • Controls purchases and inventory by meeting with account managers Qualifications: • Showcase exceptional organizational, communication, and problem-solving skills • Prior food service experience managing inventory levels, budgets, and operating costs is required • Proficient computer skills, including experience with Microsoft Office, strongly desired • Previous management experience of 3-5 years required • Must be tech savvy with POS, reservation systems and inventory management systems Compensation: $130,000 - $150,000 yearly

• Creates and maintains operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality • Manages the performance of team members and provides feedback to improve productivity. • Oversees day to day operations • Meets restaurant financial objectives by developing finances • Controls purchases and inventory by meeting with account managers