| Location | University City, MO |
| Job Type | Full-time |
| Salary | $55,000–$65,000 Per Hour |
Frida’s | University City, Missouri
Frida’s has been part of the University City dining community since 2012. Known for award-winning, chef-driven food and warm hospitality, we’re an established restaurant seeking an experienced General Manager to take ownership of daily operations and help grow the business.
Our setting is elevated, our team is small and the details matter. We’re looking for someone who notices what needs attention, makes thoughtful decisions and follows through.
What the job looks like
This is an active, on-the-floor management role that includes approximately two scheduled bartending or serving shifts per week. You’ll balance direct guest service with leading the team and managing the business.
On other shifts, you may run expo, checking presentation, accuracy and timing, or host, manage reservations and guide the flow of service. You’ll run food, clear tables, coach employees and resolve guest concerns as needed.
We often operate with one bartender and one or two servers. Everyone contributes, including the GM. You need to support the team while keeping an eye on the entire restaurant.
Before service, you’ll check staffing, reservations, dining room readiness and menu updates with the kitchen. Afterward, you’ll ensure closing duties, cash reconciliation and follow-up are handled.
Your week will also include scheduling, payroll, reviewing costs and sales and building catering and private-party business. You’ll help turn inquiries into bookings and coordinate the details from the initial conversation through execution.
What you’ll own
Daily operations, opening and closing standards, cleanliness and maintenance
Hiring, training, scheduling and staff accountability, including direct, timely conversations when expectations aren’t met
Consistent service, menu knowledge, allergy communication and coordination between the kitchen and dining room
Payroll preparation and processing, including reviewing timecards and resolving discrepancies
Labor management, purchasing, inventory and cost control in coordination with kitchen leadership
Cash handling and adherence to policies for discounts, comps and voids
Reviewing profit-and-loss statements with ownership, understanding where costs are off target and taking steps to improve results
Helping grow catering and private-party business through prompt follow-up, relationship building and well-executed events
Coordinating event menus and pricing with ownership and the kitchen, managing booking details and arranging staffing
Clear communication with ownership about results, staffing and issues, with solutions and follow-through
Developing an assistant manager and building reliable management coverage as we expand to seven-day service
Who we’re looking for
An experienced full-service restaurant manager who combines genuine hospitality with clear leadership. You’re comfortable making decisions, addressing difficult situations and holding everyone to the same standards.
You notice the lighting, music, table settings, food waiting in the window and the guest who hasn’t been greeted. You understand that an elevated experience comes from getting the details right consistently.
Minimum five years of full-service restaurant experience, including management experience. You should be comfortable both bartending and serving. Strong organization, communication and an understanding of labor costs, food costs and basic P&L reports are essential. Payroll and catering or event experience are preferred. Availability for nights, weekends and holidays is required.
The expectation
Take responsibility for running the restaurant, support and develop your team and help grow a profitable business without relying on the owner to direct each day.