Job Overview
We are seeking an experienced, energetic, and hands-on General Manager to oversee the daily operations of our restaurant and lounge. This position is responsible for leading the management team and staff, maintaining operational standards, controlling costs, supporting revenue growth, and ensuring an exceptional guest experience.
The ideal candidate is a confident leader who understands both the hospitality and business sides of restaurant management. This is a hands-on leadership position requiring an active presence during restaurant operations, particularly during peak business hours, special events, and high-volume nights.
The General Manager will have primary responsibility for day-to-day operational decisions and will work closely with ownership regarding major financial expenditures, significant purchasing decisions, and other matters requiring owner approval.
Duties
- Lead daily restaurant operations across front-of-house, bar, and kitchen areas
- Maintain a visible management presence and provide hands-on support during peak business hours
- Develop and manage staff schedules based on business volume, special events, availability, and operational needs
- Monitor attendance, punctuality, call-outs, shift coverage, and staffing needs
- Conduct opening and closing inspections and ensure required procedures are completed
- Address guest complaints, service concerns, and escalated situations professionally and promptly
- Monitor food and beverage inventory and coordinate ordering, receiving, and proper storage
- Review daily sales, cash reconciliation, deposits, refunds, voids, discounts, comps, and POS discrepancies
- Utilize SpotOn POS for sales tracking, reporting, cash management, and other management functions
- Conduct routine inspections of the restaurant, kitchen, bar, storage areas, restrooms, equipment, and exterior areas
- Identify maintenance and repair needs and coordinate approved services
- Conduct team meetings, training sessions, coaching, and performance discussions as needed
- Coordinate restaurant operations for special events, entertainment, promotions, and high-volume nights
- Respond to guest incidents, safety concerns, security issues, equipment failures, and other operational emergencies
Management Responsibilities
- Recruit, interview, onboard, train, coach, and develop managers and team members
- Provide leadership and accountability for managers, shift leaders, bartenders, servers, cooks, and other restaurant personnel
- Maintain appropriate staffing levels while balancing operational needs and labor costs
- Ensure consistent customer service, hospitality, food quality, beverage quality, cleanliness, and operational standards
- Monitor sales, labor costs, food costs, beverage costs, operating expenses, and other key performance indicators
- Review profit and loss information and identify opportunities to increase revenue, control costs, and improve profitability
- Oversee food and beverage inventory controls and minimize waste, spoilage, breakage, over-pouring, and unexplained inventory variances
- Maintain vendor relationships and oversee purchasing, deliveries, product quality, shortages, and credits
- Make routine operational purchasing decisions within established guidelines and obtain owner approval for major purchases, financial commitments, or significant expenditures
- Maintain compliance with applicable food safety, sanitation, alcohol service, workplace safety, fire safety, and health department requirements
- Ensure required operational logs, records, inspections, and compliance documentation are properly maintained
- Ensure restaurant facilities, equipment, supplies, and company assets are properly maintained and protected
- Monitor team performance and administer coaching, corrective action, or other performance management when necessary
- Maintain confidentiality regarding company finances, personnel matters, business operations, and proprietary information
- Communicate restaurant performance, staffing concerns, maintenance needs, financial concerns, and recommended operational improvements to ownership
Qualifications & Requirements
- Minimum 2–5 years of restaurant experience
- Previous General Manager, Assistant General Manager, Restaurant Manager, or comparable leadership experience is highly desirable
- Experience in full-service restaurants, bars, lounges, nightlife, casual dining or entertainment venues highly desirable
- Experience managing both front-of-house and back-of-house operations preferred
- Strong understanding of restaurant operations, hospitality, food preparation, beverage service, and customer service
- Knowledge of food safety, sanitation, responsible alcohol service, and restaurant compliance requirements
- Experience with inventory management, purchasing, receiving, waste control, and vendor coordination preferred
- Experience with cash handling, daily reconciliation, deposits, refunds, discounts, voids, and financial controls
- Ability to understand profit and loss statements and use financial information to make operational recommendations
- Understanding of food cost, beverage cost, labor cost, inventory variance, and other restaurant performance indicators preferred
- Experience developing schedules and adjusting staffing based on business volume and operational needs preferred
- Experience with SpotOn POS or similar restaurant POS systems preferred
- Strong leadership, communication, organization, conflict-resolution, and problem-solving skills
- Ability to coach, motivate, develop, and hold team members accountable
- Ability to remain professional and make sound decisions in fast-paced, high-volume situations
- Strong attention to detail and ability to manage multiple operational priorities simultaneously
- Must be dependable, reliable, professional, and trustworthy
- Must have a high school diploma or GED
- Must be at least 21 years of age
- Food Protection Manager certification preferred or willingness to obtain within the required timeframe
- Responsible alcohol service certification preferred or willingness to obtain within the required timeframe
- Must have flexible availability, including nights, weekends, holidays, special events, and closing shifts
Physical Requirements
This position requires regular standing and walking for extended periods and the ability to work throughout restaurant, bar, and kitchen environments. The General Manager must be able to perform the physical duties reasonably necessary to support restaurant operations, including bending, reaching, carrying supplies, and assisting the team when needed.
What We're Looking For
We're looking for more than someone who can simply manage a shift. We need a leader who understands how all areas of a restaurant work together and who takes ownership of the operation.
The right General Manager will be comfortable leading from the floor, developing a strong team, protecting company resources, maintaining high operational standards, and using restaurant performance data to make thoughtful recommendations to ownership.
If you are an experienced hospitality leader who enjoys building teams, solving problems, and creating an environment guests want to return to, we encourage you to apply by sending us an email with your resume attached to [email protected].
Pay: From $16.00 per hour
Benefits:
- Employee discount
- Flexible schedule
Application Question(s):
- Are you able to work weekends and holidays as needed?
Experience:
- Restaurant: 2 years (Required)
License/Certification:
- Food Safety Certification (Preferred)
Shift availability:
- Day Shift (Required)
- Night Shift (Required)
Ability to Commute:
- Huntsville, AL 35816 (Required)
Work Location: In person
