General Manager

Smashin Crab is seeking an experienced, driven General Manager to lead the overall operation of one of our restaurant locations.

Our General Manager is the leader of the restaurant and is ultimately responsible for the performance of the entire unit — including Front of House, Back of House, guest experience, team development, financial performance, operational standards, and restaurant culture.

The General Manager leads and develops the restaurant's management team, including Restaurant Managers who may be assigned primary responsibility for either the FOH or BOH department. While department responsibilities may be delegated, the General Manager maintains overall accountability for the success and execution of the restaurant.

The ideal candidate is a hands-on leader who is comfortable balancing people, operations, financial performance, and guest experience in a high-volume, full-service environment. This position reports to the Director of Operations.

Key Responsibilities

Restaurant Leadership & Operations

• Provide overall leadership and direction for all restaurant operations, including Front of House, Bar, and Back of House.

• Maintain a strong, visible presence throughout the restaurant and establish expectations for operational excellence.

• Ensure consistent execution of Smashin Crab standards for food quality, service, hospitality, cleanliness, safety, and restaurant appearance.

• Oversee Restaurant Managers and other leaders responsible for assigned FOH and BOH departments.

• Ensure management responsibilities are clearly assigned, executed, and followed through.

• Make final restaurant-level decisions regarding daily operations, staffing, guest concerns, and matters of operational importance.

• Identify operational challenges and implement timely corrective action.

• Keep the Director of Operations promptly informed of significant operational, financial, staffing, guest, safety, or facility concerns.

Financial Performance

• Take ownership of the restaurant's overall financial performance and achievement of established goals.

• Manage labor, food cost, beverage cost, controllable expenses, and other restaurant operating expenses within established budgets.

• Monitor restaurant sales and identify opportunities to improve revenue and profitability.

• Execute sales-building initiatives and company marketing programs in alignment with corporate goals.

• Review restaurant financial and operational reporting and take corrective action when performance falls outside established expectations.

• Ensure invoices, payroll, financial reporting, and other administrative responsibilities are completed accurately and on time.

• Oversee product ordering, receiving, inventory management, transfers, and product controls.

• Ensure accurate and timely completion of required restaurant inventories.

People Leadership & Development

• Recruit, hire, train, develop, and retain a strong restaurant management team and hourly staff.

• Maintain an accurate understanding of restaurant staffing needs and ensure appropriate staffing levels for all shifts and departments.

• Oversee restaurant and management scheduling while maintaining established labor expectations.

• Establish clear performance expectations for Restaurant Managers and other leadership team members.

• Provide ongoing coaching, feedback, and professional development to members of the management team.

• Complete management performance reviews and participate in employee performance evaluations as appropriate.

• Ensure managers are consistently coaching and developing employees within their assigned departments.

• Address employee performance, conduct, attendance, and policy concerns promptly and consistently.

• Participate in disciplinary action and termination decisions when necessary.

• Foster a positive, accountable, respectful workplace culture focused on teamwork and performance.

Guest Experience & Sales

• Establish a culture of hospitality and ensure consistent delivery of a high-quality guest experience.

• Monitor guest feedback and restaurant performance trends to identify opportunities for improvement.

• Respond appropriately to escalated guest concerns and ensure effective guest recovery.

• Ensure managers and employees understand their role in creating return guests and building guest loyalty.

• Support and execute corporate promotions, local store marketing initiatives, and sales-building opportunities.

• Build relationships within the local community and identify opportunities for restaurant involvement, partnerships, and visibility.

Food Quality & Operational Standards

• Ensure consistent execution of company recipes, preparation procedures, portions, and presentation standards.

• Maintain appropriate food and beverage inventory levels while minimizing waste, shortages, and 86'd items.

• Ensure proper receiving, storage, preparation, handling, and rotation of products.

• Maintain restaurant cleanliness, organization, sanitation, and overall facility readiness.

• Ensure restaurant equipment and facilities are properly maintained and communicate repair or maintenance needs promptly.

• Conduct or participate in restaurant inspections and ensure corrective action plans are completed.

Safety & Compliance

• Ensure compliance with Smashin Crab policies and procedures and all applicable federal, state, and local laws and regulations.

• Enforce food safety, sanitation, alcohol-service, uniform, appearance, and workplace safety standards.

• Ensure employees maintain all required certifications and training.

• Maintain appropriate security procedures to protect employees, guests, company assets, inventory, and cash.

• Ensure accidents, injuries, and safety concerns are properly documented, reported, and addressed.

• Maintain a safe environment for employees and guests and proactively address potential hazards.

Qualifications

• 3–5 years of General Manager experience preferred

• Proven management experience in a high-volume, full-service restaurant, preferably with annual sales of $3M+

• Demonstrated experience leading both Front of House and Back of House restaurant operations

• Experience leading and developing Restaurant Managers and other members of a restaurant leadership team

• Strong understanding of restaurant financials, including labor, food cost, controllable expenses, budgets, payroll, sales, and forecasting

• Proven ability to recruit, develop, coach, and retain high-performing teams

• Strong leadership, communication, organization, and decision-making skills

• Excellent guest-service and conflict-resolution skills

• Ability to analyze restaurant performance and develop effective action plans

• Strong administrative and time-management skills

• Working knowledge of restaurant POS, scheduling, inventory, payroll, and restaurant management systems

• Strong understanding of food safety, sanitation, and alcohol-service requirements

• Ability to remain composed and make effective decisions in a fast-paced environment

• Ability to work a flexible schedule, including nights, weekends, and holidays based on business needs

Benefits

• Health Insurance

• Dental Insurance

• Vision Insurance

• Life Insurance

• Disability Insurance

• Paid Sick Time

• Paid Vacation

• Employee Discount

At Smashin Crab, our General Managers are expected to lead from the floor, develop strong leaders, take ownership of their restaurant's performance, and create an environment where our Krewe can deliver great food and memorable hospitality to every guest.