The General Manager is responsible for the overall leadership, performance, and operational success of the restaurant. This role oversees all front-of-house and back-of-house operations, including staff development, financial performance, guest experience, facility maintenance, and adherence to company standards.
The General Manager leads by example, fostering a positive and professional work environment while ensuring the restaurant consistently delivers exceptional hospitality, high-quality food and beverage, and efficient service.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.
Essential Responsibilities
Leadership & Team Development
Lead, coach, and develop all managers, key employees, and hourly staff
Conduct regular one-on-one meetings with managers and key employees
Foster a positive, team-oriented work environment focused on hospitality and service excellence
Handle major employee misconduct and support managers in addressing minor performance concerns
Ensure all employees maintain required food safety and alcohol service certifications
Develop and mentor future leadership candidates through internal development programs
Support hiring, training, and retention of staff across all restaurant departments
Operations Management
Oversee daily restaurant operations across Front of House, Back of House, and Brewery operations (where applicable)
Monitor and maintain high standards for food quality, beverage quality, and service execution
Conduct regular line checks and floor supervision to ensure operational consistency
Lead daily shift meetings and communicate operational priorities to staff
Maintain proper staffing levels and approve staff schedules based on forecasted business levels
Ensure accurate execution of service standards and operational procedures
Guest Experience
Maintain a strong presence on the floor during service periods
Perform regular table visits and guest interactions to ensure satisfaction
Address guest concerns or service issues promptly and professionally
Promote a culture focused on hospitality and guest satisfaction
Financial Performance
Achieve annual and quarterly financial goals including sales, food cost, labor cost, and profitability targets
Review and approve operational budgets and forecasts
Evaluate staffing and purchasing needs based on projected sales
Monitor inventory usage and ensure effective cost control practices
Support banquet and event operations to ensure proper pricing, staffing, and execution
Facility & Safety Management
Ensure the restaurant facility, equipment, and property are well maintained, clean, and in good repair
Conduct regular walkthroughs of the building and property to maintain cleanliness and operational readiness
Ensure proper sanitation, safety, and health code compliance at all times
Coordinate timely repairs and maintenance with vendors and service providers
Maintain proper security procedures for the restaurant
Administrative Responsibilities
Manage daily administrative tasks including cash handling, shift preparation, and closing procedures
Ensure accurate completion of operational reports and checklists
Oversee employee documentation and training records
Utilize restaurant systems and technology to support operations and reporting
Maintain company marketing and promotional standards for restaurant initiatives and events
Operational Support
The General Manager must be able to support all operational positions when necessary to ensure smooth restaurant operations. This may include assisting in roles such as:
Server
Server Assistant
Host
Bartender
Expo / Food Runner
Physical Requirements
The physical demands listed below are representative of those required to perform the essential functions of this position.
Ability to stand and walk for extended periods of time
Ability to move quickly and safely in a fast-paced restaurant environment
Ability to lift and carry items up to approximately 25 pounds when necessary
Frequent bending, reaching, and lifting while assisting with operational tasks
Ability to climb stairs or step stools where applicable
Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.
Qualifications
Strong leadership and team development skills
Experience managing restaurant operations and staff performance
Ability to navigate restaurant operational systems including POS, scheduling, reservation, and communication platforms
Ability to obtain and maintain ServSafe Manager Certification
Ability to obtain and maintain required alcohol service certifications
Valid driver’s license that meets company guidelines
Intermediate math and financial management skills
Strong organizational and time management skills
Proficiency in Microsoft Office (Excel, Word, Outlook)
Excellent verbal and written communication skills
Ability to multitask and prioritize in a fast-paced environment
Ability to maintain a professional and positive working environment
Commitment to maintaining high standards of sanitation, safety, and operational excellence
Communication & Language Skills
Ability to read, write, and communicate effectively in English
Ability to communicate clearly with employees, vendors, guests, and management
Ability to respond to questions and provide direction verbally and in writing