Position Title: General Manager
Job Summary
The General Manager is responsible for overseeing the daily operations of the restaurant to ensure exceptional customer service, food quality, cleanliness, profitability, and compliance with company standards. The Restaurant Manager leads and develops team members, manages staffing and inventory, and drives operational excellence to achieve sales and performance goals.
Key Responsibilities
Operations Management
- Oversee all daily restaurant operations to ensure efficient service and guest satisfaction.
- Ensure compliance with company policies, procedures, and operational standards.
- Maintain food safety, sanitation, and health regulations at all times.
- Monitor product quality, portion control, and food preparation standards.
- Resolve customer concerns and complaints promptly and professionally.
Team Leadership & Staffing
- Recruit, hire, train, and onboard new employees.
- Schedule staff to meet business demands while controlling labor costs.
- Coach, motivate, and develop team members to achieve performance goals.
- Conduct employee evaluations and provide ongoing feedback.
- Foster a positive and productive work environment.
Financial Management
- Manage restaurant budgets, sales targets, and profitability goals.
- Control labor, food, and operating costs.
- Review daily, weekly, and monthly financial reports.
- Implement strategies to increase sales and improve restaurant performance.
- Handle cash management, deposits, and inventory controls.
Customer Service
- Ensure guests receive fast, friendly, and accurate service.
- Promote a customer-focused culture throughout the restaurant.
- Monitor guest feedback and implement improvements when necessary.
- Build customer loyalty through exceptional service experiences.
Inventory & Supply Management
- Monitor inventory levels and place orders as needed.
- Ensure proper receiving, storage, and rotation of products.
- Minimize waste and prevent inventory shortages.
- Maintain relationships with vendors and suppliers.
Compliance & Safety
- Ensure compliance with all federal, state, and local employment laws.
- Maintain a safe working environment for employees and guests.
- Conduct regular safety and sanitation inspections.
- Ensure all required certifications and licenses remain current.
Qualifications
- High school diploma or equivalent required; associate's or bachelor's degree preferred.
- 2–5 years of restaurant management or supervisory experience, preferably in a QSR environment.
- Strong leadership, communication, and customer service skills.
- Knowledge of food safety regulations and restaurant operations.
- Ability to manage multiple priorities in a fast-paced environment.
- Proficiency with point-of-sale (POS) systems and basic computer applications.
- Ability to work flexible schedules, including evenings, weekends, and holidays.
Key Performance Indicators (KPIs)
- Sales growth and profitability
- Customer satisfaction scores
- Labor cost management
- Food cost control
- Employee retention and engagement
- Speed of service metrics
- Food safety and health inspection results
- Inventory accuracy and waste reduction
Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to lift up to 50 pounds.
- Ability to work in a fast-paced restaurant environment.
- Ability to perform bending, reaching, and repetitive movements as needed.
Reports To: Director of Operations
Supervises: Assistant Managers, Shift Leaders, and Restaurant Team Members
Pay: $50,000.00 - $60,000.00 per year
Work Location: In person
