General Manager

The General manager is designed for a proven hospitality leader who wants full ownership of a restaurant’s performance — from guest experience to financial results. This is a high-impact leadership position within a growing restaurant group, offering the opportunity to build strong teams, drive operational excellence, and play a key role in the long-term success and growth of the business.

The General Manager is the senior leader responsible for overseeing all aspects of restaurant operations, including service execution, culinary and beverage standards, cleanliness, safety, and brand presentation. This role leads and develops the management team and hourly staff to ensure consistent, high-quality execution across every shift.

The General Manager maintains full accountability for labor management, cost controls, inventory systems, reporting, and compliance, while partnering closely with the Director of Operations and culinary leadership to drive performance, support marketing and business development initiatives, and ensure operational systems function effectively at all times.

Key Responsibilities

Leadership & Operations

• Lead, coach, and develop the operations and culinary leadership teams to ensure consistent execution of standards.
• Ensure all venue management processes and systems are established, followed, and executed daily.
• Maintain full compliance with all state and federal regulatory requirements, health codes, and safety standards.
• Ensure all managers are properly trained, informed, and up to date on policies, procedures, and operational expectations.
• Complete all administrative responsibilities accurately and on time, as assigned by the Director of Operations.
• Ensure reservation and guest management systems (including OpenTable and related platforms) are properly configured and fully operational.
• Oversee timely reporting and resolution of all maintenance and facility issues.

Guest Experience & Brand Standards

• Uphold and reinforce hospitality-driven service standards across all departments.
• Ensure every guest is attended to and treated with professionalism, warmth, and respect.
• Maintain consistency, accuracy, and integrity in the presentation of all food and beverage menu items.
• Collaborate with leadership to develop and refine service standards, menus, and guest engagement initiatives.
• Ensure the venue consistently meets brand standards and is maintained in “mint condition” at all times.

Financial Performance & Business Development

• Participate in weekly marketing and business development meetings to support revenue growth and brand awareness.
• Establish and maintain proper par levels and inventory management systems, including active tracking and controls.
• Maintain full P&L responsibility, including reporting, analysis, and corrective action planning.
• Ensure tips are handled, distributed, and managed in compliance with company policies and applicable regulations.