General Manager - Restaurant

Job Summary

Lead daily restaurant operations and build a team that delivers welcoming, reliable service. As General Manager, you’ll coordinate front- and back-of-house work, guide staff, and monitor food quality, safety, inventory, and financial performance. Your impact: Consistent service and safe, well-managed food production help guests enjoy a positive dining experience while supporting an effective team.

Responsibilities

• Manage restaurant and shift operations, including food preparation, cooking, serving, and kitchen management.
• Hire, interview, supervise, and train team members; provide clear managerial communication and ongoing development.
• Maintain food handling and food safety practices, oversee inventory control, and coordinate food production.
• Use point-of-sale (POS) systems to support transactions and cash handling; Aloha POS or Micros POS experience is useful.
• Review budgets and profit-and-loss performance, using basic math to guide operational decisions.

Experience

• Restaurant management, food service management, hospitality management, or assistant manager experience is relevant; supervising experience and team leadership are important.
• Background in restaurant, food service, kitchen, or food industry operations, including culinary experience, is valued.
• Experience managing hospitality teams, customer service, team management, and shift management is preferred.
• Familiarity with POS systems, food management, food safety management, and inventory control is helpful.
• Quick-service or fast-food, casual dining, fine dining, banquet, catering, or bar experience is welcome, as are serving and staff training skills.

Pay: $43,900.00 - $48,900.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Paid training

Work Location: In person