General Manager - Restaurant

Job Overview

As General Manager - Restaurant, you’ll lead daily operations across the dining room and kitchen, bringing together hospitality, food quality, and sound business practices. You’ll guide teams through service, manage staffing and inventory, and use point-of-sale (POS) systems to support accurate transactions and informed decisions. Your impact: Strong, consistent operations help guests enjoy welcoming service and give team members the direction they need to succeed.

Responsibilities

• Lead restaurant, shift, kitchen, and food service management, including scheduling, supervising, and team leadership.
• Hire and interview team members; deliver staff training, team training, and ongoing development.
• Oversee food preparation, cooking, food production, serving, and food handling while maintaining food safety standards.
• Manage inventory control, cash handling, budgets, and profit and loss analysis; use basic math to review operating results.
• Provide attentive customer service and clear managerial communication; operate POS systems, including Aloha POS or Micros POS where applicable.

Experience

• Restaurant management, food service management, hospitality management, or assistant manager experience is relevant.
• Supervising experience and experience managing hospitality teams are important; demonstrate leadership, team management, and training and development skills.
• Food service, restaurant, kitchen, culinary, or food industry experience is useful, including food management and kitchen management.
• Quick service and fast food, casual dining, or fine dining experience is welcome. Banquet, catering, bar, coffee, or serving experience is also valued.
• Familiarity with food safety management, inventory, budgeting, cash handling, and POS systems is preferred.

Pay: $40,000.00 - $50,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Paid time off
• Paid training

Work Location: In person