General Manager

Summary: Responsible for overall planning and directing the functional activities of the restaurant by driving sales, flowing profits, and developing a team that leads to successfully achieving company objectives.Essential Duties and Responsibilities: • Knows the GAB mission statement and can execute • Welcomes guests using the 10-4 rule • Adheres to a budget and plans for the restaurant including sales goals, profit projections, capital requirements and staff requirements • Acts as the Guest Services Coordinator during peak volume periods and assigns others as needed • Generate a profit through controlling food, labor and operating costs and driving sales • Completes regular inventory counts according to the company standard • Reviews the general business climate for the restaurant and adjusts staff and inventories, as needed • Accurately prepare payroll for review • Manages all personnel files in accordance with local and federal laws • Schedules employees based on business needs and budget • Hires, terminates, cultivates, and disciplines employees, including the proper handling of all documentation • Ensures financial reporting is consistent with restaurant standards and produced monthly • Operates in an environmentally conscious manner minimizing the use of disposables when possible • Promotes restaurant marketing programs • Manages accurate online hours of operation for all platforms. • Maintains a posted employee schedule in accordance with local and federal laws • Maintains the facilities of the restaurant to produce high quality food at the lowest possible cost. • Ensures customers are serviced at the highest level of satisfaction through quality food, courteous employees and quick response to needs • Adheres to general preventative maintenance requirements. • Reports necessary repairs for the facility and provides follow-through to ensure repairs are completed. • Develops and maintains an effective restaurant through hiring, training, compensation, motivation, termination and review of all staff • Administrates annual reviews of all employees that meet the requirements • Develops and maintains a program for sound employee relations with staff at all levels of the organization • Provides guidance and direction to employees to assist in their professional development • Creates areas of responsibility for each member of the leadership team • Ensures all catering is executed according to the company standard • Provides follow up email communication with all catering customers and maintains a positive working relationship Required Skills and Education: • Oral and Written Communication Skills • HR Fundamentals • Keyboard Skills • Loss Prevention • Customer Relations • Computer Literacy • P&L Analysis • Diplomacy • Professionalism • High School Diploma or Equivalent • Planning & Scheduling • Project Management • Time Management • Inventory Management • Restaurant Management Experience • Valid Food Handlers Certification More detail about Goddess and the Baker - Wilmette part of Goddess and the Baker, please visit

Created: 2026-02-05