Job Description

Job Title: Restaurant General Manager

Position Summary: The Restaurant General Manager is responsible for overseeing all aspects of daily operations for a high-volume restaurant, leading a team to deliver consistent, high-quality service and exceptional guest experiences. This role requires strong leadership, operational expertise, and a commitment to excellence in hospitality.

Key Responsibilities:

• Team Leadership & Development
  • Lead, coach, and inspire a team of 40+ front- and back-of-house employees
  • Foster a culture of accountability, teamwork, and hospitality excellence
  • Recruit, hire, train, and retain top talent
  • Conduct performance evaluations and provide ongoing feedback and development
• Scheduling & Labor Management
  • Create and manage weekly schedules for a staff of 40+ employees, ensuring proper coverage for all shifts
  • Optimize labor costs while maintaining service standards and team well-being
  • Adjust staffing levels based on business trends, seasonality, and events
  • Manage time-off requests, shift changes, and attendance
• Operational Excellence
  • Oversee daily restaurant operations to ensure efficiency, cleanliness, and compliance with all health and safety standards
  • Maintain consistency in food quality, service standards, and brand expectations
  • Implement and uphold standard operating procedures
• Guest Experience
  • Champion a guest-first culture, ensuring every customer receives exceptional service
  • Address and resolve guest concerns promptly and professionally
  • Monitor guest feedback and implement improvements
• Financial Performance
  • Manage budgets, control costs, and drive revenue growth
  • Analyze financial reports, including sales, labor, and inventory
  • Implement strategies to improve profitability and operational efficiency
• Inventory & Vendor Management
  • Oversee ordering, inventory control, and vendor relationships
  • Minimize waste and ensure proper stock levels

Qualifications:

• 3–5+ years of restaurant management experience, preferably in a high-volume setting
• Proven experience managing large teams (40+ employees)
• Strong scheduling and labor management expertise
• Excellent leadership, communication, and problem-solving skills
• Deep understanding of hospitality standards and guest service excellence
• Ability to work flexible hours, including nights, weekends, and holidays

Core Competencies:

• Leadership & team development
• Organization and time management
• Attention to detail and consistency
• Financial acumen
• Customer-focused mindset

Goal of the Role: To lead a high-performing team that consistently delivers excellence in hospitality, operational efficiency, and memorable guest experiences while maintaining strong financial performance.

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