General Manager

Requirements

• Lead and oversee all restaurant and bar operations, including budgeting and forecasting, purchasing and inventory control, team leadership, and consistent implementation of all policies, procedures, and operational standards.
• Provide direct leadership to both the FoH and BoH teams, with oversight of all daily execution, food and beverage quality, and team development.
• Develop and execute strategies to achieve budget goals, drive top-line sales, and successfully implement new initiatives across the restaurant.
• Ensure full compliance with all federal, state, and local regulations, as well as company health, safety, and sanitation policies.
• Maintain a professional and welcoming restaurant environment, including team appearance, cleanliness, and brand representation.
• Support the Culinary Director in executing and communicating seasonal menu changes; ensure team readiness and adherence to standards.
• Ensure service and hospitality expectations are consistently met across all roles by fostering a culture of positivity, accountability, and continuous improvement.
• Provide clear direction to team members and leaders through consistent verbal and written communication.
• Create and manage weekly schedules for both FoH and BoH based on labor targets, business needs, and role coverage.
• Actively lead the floor during peak business hours, spending 5–6 hours per shift supporting guest interactions, team coaching, and operational flow.
• Respond to guest requests, feedback, and incidents with urgency and care, following up to ensure complete satisfaction.
• Oversee ordering, receiving, inventory, and invoice management for all beverage and dry goods.
• Ensure high standards for guest and team member safety, cleanliness, and comfort throughout all dining areas and kitchen spaces.
• Verify that all food is rung in properly, assigned to the correct server, and all payment activity is reconciled accurately.
• Maintain accountability for all comps, voids, discounts, and tip reporting, signing off in accordance with company policy.
• Complete and review daily Opening/Closing Manager Checklists and Food Safety Logs, and provide a daily recap and shift notes to the leadership team.
• Lead table touches during service and resolve dissatisfied guest experiences effectively and empathetically.
• Interview, hire, and provide final recommendations for all FoH and BoH positions in partnership with the AGM.
• Lead training and performance development for AGMs, Shift Leads, and hourly team members across both FoH and BoH.
• Utilize deep knowledge of food and beverage offerings to inform and engage guests, answer questions, and make informed recommendations.
• Foster respectful, collaborative, and solutions-oriented interactions with all team members and guests.
• Model a consistently friendly, helpful, and positive attitude while at work.
• Ensure cleanliness and food safety standards are always maintained by modeling safe and sanitary work practices.
• Maintain regular and reliable attendance.
• Perform other duties as assigned.

Benefits

• 401k Matching
• Generous Paid Time Off
• Retirement Plan
• Visa Sponsorship
• Four Day Work Week
• Generous Parental Leave
• Tuition Reimbursement
• Relocation Assistance