As a General Manager - Restaurant, you’ll lead daily operations and bring together the people, service, and food production that make a restaurant run smoothly. You’ll guide front- and back-of-house teams, manage budgets and inventory, and uphold consistent standards for food safety and customer service. Your impact: Strong shift leadership and food safety management help guests enjoy reliable service while giving team members a well-organized workplace.
Responsibilities
Lead restaurant management, shift management, kitchen management, and team management across daily service.
Oversee food preparation, cooking, serving, food handling, and food production; maintain food safety standards.
Manage inventory control, cash handling, point-of-sale (POS) systems, budgeting, and profit and loss analysis.
Hire and interview team members; provide staff training, team training, and ongoing development.
Resolve guest concerns and communicate priorities clearly with hospitality teams.
Experience
Required: Restaurant management or assistant manager experience, food service management, supervising experience, and demonstrated leadership.
Required: Customer service, managerial communication, basic math, and experience with POS systems. Toast POS and experience are useful.
Preferred: Restaurant, food service, kitchen, culinary, or food industry experience, including quick service, fast food, casual dining, or fine dining.
Preferred: Hospitality management, food management, food safety management, catering, banquet, bar, or other hospitality experience; experience managing hospitality teams is valued.
Principals only. Recruiters, please don't contact this job poster.