The General Manager is responsible for overseeing the overall operation, service execution, financial performance, team culture, guest experience, safety, compliance, and daily management of the restaurant, bar, and event-related food and beverage operations. This role reports directly to management/ownership and is expected to provide visible, hands-on leadership during key service periods. The General Manager ensures the operation maintains high standards, consistent communication, disciplined controls, and a guest-focused culture.
- Lead daily restaurant operations with clear standards and consistent follow-through.
- Ensure the outlet is properly prepared for each shift, including staffing, cleanliness, reservations, guest flow, service readiness, and manager coverage.
- Maintain a strong floor presence during service.
- Set expectations for team members and department leaders, ensuring accountability for service, compliance, guest satisfaction, and professionalism.
- Conduct regular pre-shift meetings to communicate reservations, VIPs, events, menu updates, service priorities, and guest concerns.
- Ensure opening, closing, side work, cash handling, and service checklists are completed consistently and verified by management.
- Maintain timely and professional communication with management/ownership.
- Provide clear updates regarding staffing, service issues, guest complaints, event execution, maintenance needs, revenue performance, and operational risks.
- Acknowledge leadership communications promptly and provide expected completion timelines when follow-up is required.
- Escalate urgent matters early, including guest incidents, safety concerns, equipment failures, staffing gaps, payment issues, and major service failures.
- Set and enforce elevated service standards for restaurant, VIPs, private events, and special occasions.
- Ensure all guests are greeted, served, and assisted professionally and consistently.
- Monitor guest feedback, online reviews, and other feedback channels to identify trends and improve operations.
- Handle escalated guest concerns with urgency, professionalism, and proper documentation.
- Ensure service recovery efforts are appropriate, controlled, and aligned with company standards.
- Maintain a hospitality culture focused on warmth, attentiveness, professionalism, and guest retention.
- Partner with culinary leadership to ensure consistent food quality, presentation, timing, cleanliness, and menu execution.
- Ensure menu items are available, accurately described by staff, and served according to established standards.
- Monitor ticket times, guest comments, food returns, waste, and service breakdowns to identify corrective actions.
- Support effective communication between front-of-house and back-of-house teams.
- Ensure food safety, sanitation, storage, labeling, temperature logs, and health department requirements are followed and documented.
- Drive financial performance through disciplined labor control, revenue protection, cost awareness, and service quality.
- Monitor daily sales, labor, covers, average check, discounts, voids, comps, gratuities, service charges, and payment activity.
- Ensure cash handling, credit card processing, gift cards, house accounts, and payment procedures are properly followed.
- Review revenue trends and collaborate with leadership on pricing, promotions, events, menu strategy, and revenue opportunities.
- Protect the business from unnecessary discounts, revenue leakage, poor documentation, and uncontrolled service recovery.
- Maintain appropriate cost controls without compromising guest experience, food quality, safety, or brand standards.
- Ensure proper use of POS systems, payment systems, reservation systems, and reporting tools.
- Ensure guest room charges, guest checks, service charges, tips, discounts, voids, and end-of-day reports are accurate and properly documented.
- Maintain access controls and protect confidential guest, employee, and financial information.
- Ensure managers and staff are properly trained on systems relevant to their roles.
- Review daily reports and ensure errors are corrected promptly.
- Coordinate with hotel and corporate leadership when POS, PMS, payment, or reporting issues affect operations.
- Lead hiring, onboarding, training, coaching, scheduling, and performance management for restaurant and service team members.
- Ensure staffing decisions align with approved staffing plans, business levels, and company standards.
- Maintain a fair, respectful, and professional workplace where employees are held accountable and treated consistently.
- Ensure employees receive proper training in service standards, safety, food handling, alcohol service, cash handling, guest interaction, and company policies.
- Address performance concerns promptly through coaching, documentation, retraining, or escalation as appropriate.
- Monitor morale, turnover, workload, scheduling balance, and team communication to maintain a stable and productive work environment.
- Maintain the restaurant in a clean, organized, and inspection-ready condition.
- Ensure daily walkthroughs are completed and deficiencies are assigned, corrected, and rechecked.
- Ensure health department, fire safety, alcohol service, and company inspection requirements are followed.
- Protect the physical condition, appearance, and reputation of the outlet through consistent upkeep and accountability.
- Ensure the outlet operates safely and follows company safety procedures, emergency procedures, and incident reporting standards.
- Ensure accidents, injuries, guest incidents, intoxication concerns, property damage, theft, and security issues are reported and documented promptly.
- Proactively identify operational risks and take corrective action before issues escalate.
- Support the growth of the restaurant through strong guest experiences, local reputation, events, private dining, and repeat business.
- Identify opportunities to improve restaurant visibility, guest engagement, social reputation, and community presence.
- Ensure the team understands current promotions, events, offerings, and guest service expectations.
- Ability to stand, walk, and move throughout the restaurant for extended periods.
- Ability to work evenings, weekends, holidays, private events, and peak service periods based on business needs.
- Ability to lift, push, pull, or carry up to 25–50 lbs. occasionally using safe lifting practices.
- Ability to manage multiple priorities under pressure while maintaining a calm, professional, guest-focused leadership presence.
- Ability to communicate clearly with guests, employees, vendors, and ownership.
GM Experience Required: 2 years+
