General Manager

Ardmore, PA here we come! New location coming Spring 2026!!

Job Overview:

The General Manager will be responsible for managing the daily operations of our restaurant and all banquet operations, including the selection, development, and performance management of employees. In addition, he/she will oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience.

This position requires a strong management professional with the ability to develop a high-performing management team while maintaining our high standards of quality and guest satisfaction. The position provides an opportunity to grow and advance with a growing hospitality company.

Qualifications:

• A minimum of 5 to 10 years of general management experience in a high-volume, multi-faceted hospitality environment with a background of consistent promotions preferably at highly organized multiunit companies.
• College degree is preferred. BS degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel); Point of Sale System (Toast)
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Desired Characteristics:

• Highly motivated, mature self-starter
• Highest standards of integrity and ethics
• Leadership, creativity, and financial management skills
• Ability to prioritize, manage time, and multi-task
• Strong problem-solving capabilities
• Strong communication and organizational skills
• Attention to detail
• Strong ability to work in a diverse team environment
• Ability to work in a fast-paced constantly changing environment
• Ability to think on your feet
• Experienced in managing a large team, while identifying and developing

Duties and Responsibilities

Executive/Financial Management:

• Will work directly with owners to set sales goals, plan strategic menus and special events, and integrate company values into daily practices and staff training
• Provide leadership and vision to the organization
• Provide vision regarding overall financial health of the restaurant and over company as role expands company.
• Maintain general financial oversight and ensure accuracy of records including A/R, A/P, and inventory where appropriate.
• Provide financial reports with recommendations regarding cash flow strategies and overall profitability.
• Plans and develops performance metrics including financial, operational productivity, and efficiency
• Oversee policy development and documentation
• Enforces all labor laws (federal, state, and local).
• Follows procedures to maintain the safety and security of all employees, customers, and company assets (building, cash, equipment, supplies)
• Serves as a role model and sets a positive example for the team, customers, vendors, and community.

Operational Excellence/Process Management

• Sets high standards of customer service excellence and assures the standards are delivered consistently.
• Assures standardized processes are defined, in place and are followed
• Oversees the establishment of work plan and staffing from all managers
• Directs and oversees success in all areas of the restaurant and banquet operations and assures all jobs adhere to quality and safety standards and meets customer expectations.
• Assists in development of forms, templates, processes, and tools to increase process and overall company efficiency.
• Assures that all employees respond positively and quickly to customer concerns and helps or directs those problems are corrected for the future before they affect customers again.

Restaurant/Banquet Management:

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high-quality of food preparation and service in accordance to our specific recipes and plating guidelines.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards for all employees.
• Estimate food and beverage costs.
• Work with Corporate office staff for efficient provisioning and purchasing of supplies.
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Manages all vendors and assures accuracy of pricing.

Team Development and Management:

• Determines the correct positions and roles and responsibilities needed to deliver profitable business growth in all areas of the business.
• Directs the recruitment and contracting of company and project personnel that demonstrate high levels of appropriate skills with a customer satisfaction focus.
• Ensures all employees are properly trained and empowered to deliver their essential job responsibilities at a high standard.
• Evaluates each employee's ability to maintain high levels of customer satisfaction.
• Develops processes to continuously improves the skills, knowledge, and morale of all employees
• Effectively utilizes outside training programs
• Evaluates each employee's performance based on clearly communicated standards and expectations.
• Holds the employees accountable for performance.
• Makes decisions regarding all performance-related issues; confronts poor performance.

Key Performance Indicators:

• Revenue increase in comparison to the previous year of at least 10%
• 30%- 35% gross profit
• Cash flow managed so no shortfalls
• Team is in place and operating with minimal problems; demonstrating accountability and ownership
• Customers satisfaction high based on feedback, observations, and referrals
• Establish and maintain important relationships in the community and with vendors
• Demonstrates creativity and ownership of the job; demonstrates innovative approaches to food preparation and presentation
• Project management process documented with tools, forms, and checklist implemented

Benefits:

• Competitive compensation package
• Medical, dental, vision and life insurance options
• PTO and Wellness Days
• Company dining program
• Employee Discount
• Clear path for growth and career advancement
• Excellent opportunity with growing brand

Environmental/Physical Requirements:

• Essential duties require long hours including weekends and holidays.
• Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud music.
• The work environment can be loud and busy.
• Must be able to stand for 10+ hours at a time.