General Manager

The General Manager oversees all daily operations of the restaurant s breakfast and brunch service. This role ensures exceptional guest experiences, maintains brand standards, drives revenue, and leads a high-performing team. The GM is responsible for staffing, training, financial performance, food safety, and overall operational excellence during breakfast hours.

Key Responsibilities

Guest Experience & Service Leadership

Uphold and model hospitality standards that create a warm, memorable breakfast experience.

Ensure service flow is smooth, timely, and consistent with brand expectations.

Resolve guest concerns with professionalism and urgency.

Maintain a visible presence on the floor during peak service.

Team Management & Development

Recruit, hire, and onboard breakfast service staff.

Train servers, hosts, and support staff on service standards, menu knowledge, and brand voice.

Create weekly schedules that balance labor efficiency with service needs.

Conduct performance evaluations and provide ongoing coaching.

Operational Oversight

Oversee daily opening procedures, shift execution, and closing duties for breakfast service.

Ensure dining room, FOH stations, and restrooms are clean, stocked, and guest-ready.

Maintain compliance with health, safety, and sanitation regulations.

Coordinate with BOH leadership to ensure food quality, ticket times, and menu execution meet standards.

Financial & Administrative Management

Monitor labor costs, food costs, and controllable expenses to meet budget targets.

Track daily sales, guest counts, and operational KPIs.

Manage inventory, ordering, and vendor relationships for breakfast-related items.

Implement systems to reduce waste and improve efficiency.

Brand & Culture Stewardship

Maintain the restaurant s brand identity through service style, staff behavior, and guest interactions.

Foster a positive, inclusive, and accountable team culture.

Support marketing initiatives, seasonal menu rollouts, and special events.

Qualifications

2 4 years of restaurant management experience, preferably in breakfast or high-volume brunch concepts.

Strong leadership, communication, and problem-solving skills.

Ability to thrive in a fast-paced, guest-focused environment.

Knowledge of POS systems, scheduling platforms, and basic financial reporting.

ServSafe or equivalent certification preferred.

Physical Requirements

Ability to stand and walk for extended periods.

Ability to lift up to 30 lbs as needed.

Comfortable working early mornings and weekends.

Schedule

Early morning start times required.

Full-time position with weekend and holiday availability.