General Manager

Job description You will interview directly with the Director of Operations. We are only interested in serious candidates that have a desire to grow their careers, leadership abilities and knowledge base. We take what we do seriously and more important to us over anything is that we push ourselves and our standards daily. If you like to be surrounded by "A Players" we are the right company for you. At our restaurants the Operating Partner/General Manager is a leader in one of the most dynamic and diverse collections of restaurants in the country. With a proven commitment to excellence, we intend to continuously learn, grow and become a stronger organization through our leaders. The General Manager leads the management team of the restaurant to build sales and grow the business through a commitment to details, standards and creating great guest moments. ESSENTIAL RESPONSIBILITIES: Leadership To create and maintain clean, professional and educational environment in the restaurant. Consistently make decisions in the best interest of the guests, the employees and the organization. Coach and develop hourly employees to ensure you get the best results from them and to allow them opportunity to grow within the organization. Build the Business Producing service, food and beverage experiences of the highest quality, executed to the specification in a timely and consistent manner. Follow all company protocols to ensure consistency, including Line Checks, Facility Walkthroughs, Time and Temperature Logs, HACCP Planning, and Health Department protocols, Service Standards, Beverage Recipes and Time Standards. Create a safe and sanitary work environment that is compliant with all health department standards and protocols. Increase guest satisfaction through superior service experiences. Participate in local, state and national marketing plans to build the relationships outside of the restaurant. Participate in Profit and Loss meetings and develop and execute appropriate action plans as needed. Build the Team Continuously hire and develop staff in line with the direction of the concept and company standards. Establish a system whereby all employees are thoroughly trained in issues pertaining to their position. Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage. Complete annual performance reviews for all FOH and BOH employees. Drive for Results Monitor daily labor reports and eliminate overtime. Maintain accurate employee files and proper documentation of performance. Effectively control costs on all items to meet or exceed budgeted food cost. Actively work to achieve the best price for products while maintaining quality standards and company approved specifications. Complete an accurate physical beverage inventory on a routine basis. Set appropriate prep levels to ensure fresh product and effective use of labor hour from servers and bartenders. Possess a strong working knowledge of the systems utilized within our company Qualified candidates will have: A minimum of 5 years of progressive management experience in well-rated restaurants Prior experience and success in running expo in a busy kitchen Experience hiring, training and mentoring salaried managers and hourly staff. Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability. Ability to drive performance and results of a diverse hourly workforce

Created: 2025-09-06