The General Manager is responsible for the overall leadership, operation, and financial performance of The Oyster Bar. This position oversees all front-of-house and back-of-house operations, ensuring exceptional guest experiences, strong financial results, compliance with company policies, and the development of a positive team culture.
The General Manager is expected to lead by example, maintain high operational standards, and ensure The Oyster Bar consistently delivers outstanding hospitality, food quality, beverage quality, cleanliness, and service.
Essential Duties & ResponsibilitiesOperations Management
- Oversee daily restaurant operations.
- Ensure smooth and efficient front-of-house and back-of-house execution.
- Maintain high standards of food quality, beverage quality, cleanliness, and guest service.
- Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
- Resolve guest concerns and complaints in a professional and timely manner.
- Monitor facility conditions and coordinate maintenance and repairs as needed.
Leadership & Team Development
- Recruit, interview, hire, train, and develop team members.
- Provide coaching, mentoring, and performance feedback.
- Conduct employee evaluations and disciplinary actions when necessary.
- Foster a positive, respectful, and team-oriented work environment.
- Ensure employees understand and follow company policies and procedures.
- Build and maintain a culture of accountability and hospitality.
Financial Management
- Manage labor costs and scheduling to meet budget goals.
- Monitor daily sales, expenses, and profitability.
- Review and analyze financial reports and key performance indicators.
- Control inventory levels and minimize waste.
- Approve invoices and monitor purchasing practices.
- Identify opportunities to increase revenue and improve operational efficiency.
Inventory & Purchasing
- Oversee food, beverage, and supply inventories.
- Ensure proper receiving, storage, and inventory controls.
- Manage vendor relationships and ordering procedures.
- Monitor product quality and consistency.
- Reduce loss through proper inventory management and accountability.
Guest Experience
- Create and maintain an exceptional guest experience.
- Ensure guests are greeted, served, and thanked professionally.
- Address guest feedback and online reviews appropriately.
- Maintain service standards that reflect The Oyster Bar's brand and values.
- Build relationships with regular guests and members of the community.
Compliance & Risk Management
- Ensure compliance with all federal, state, and local laws.
- Maintain food safety and sanitation standards.
- Ensure responsible alcohol service practices.
- Enforce workplace safety procedures.
- Maintain accurate records and required documentation.
- Investigate and document incidents involving guests or employees.
Administrative Responsibilities
- Create and manage employee schedules.
- Approve payroll and monitor labor costs.
- Conduct regular staff meetings.
- Complete operational reports and management documentation.
- Implement company initiatives and operational procedures.
- Communicate effectively with ownership and senior leadership.
Leadership Expectations
As a leader of The Oyster Bar, the General Manager is expected to:
- Lead by example through professionalism and work ethic.
- Be visible and engaged during service.
- Support all departments when needed.
- Maintain a solution-oriented attitude.
- Promote teamwork, accountability, and respect.
- Uphold company values and standards at all times.
Qualifications
- Minimum 3–5 years of restaurant management experience.
- Previous General Manager experience preferred.
- Strong leadership and team development skills.
- Knowledge of food safety, labor laws, and alcohol service regulations.
- Experience with scheduling, inventory management, and budgeting.
- Excellent communication and conflict-resolution skills.
- Ability to work nights, weekends, holidays, and special events.
Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to 50 pounds.
- Ability to work in a fast-paced restaurant environment.
- Ability to move throughout dining rooms, kitchens, storage areas, and outdoor spaces.
Pay: $58,000.00 - $75,000.00 per year
Benefits:
- Employee discount
- Paid training
Work Location: In person
