Position Details
Position: Restaurant General Manager
Reports To: VP of Operations
Employment Status: Full-Time, Non-Exempt
Start Date: Immediate
Annual Salary: starting at $95,000, commensurate with experience
Primary Work Location: Jackie Rey’s Restaurant and Harbor House Restaurant
Schedule: Full availability required for varied shifts including evenings, weekends, and holidays and peak business periods.
Lead the Team. Drive the Business, Create an Exceptional Guest Experience.
We are seeking an experienced, energetic, and results-driven Restaurant General Manager to lead our restaurant operations and teams.
The General Manager is responsible for the overall success of the restaurant, including team leadership, guest satisfaction, operational execution, financial performance, staffing, training, and compliance. This is a hands-on leadership position for a hospitality professional who understands that great restaurants are built through strong teams, consistent standards, genuine hospitality, and disciplined operations.
The ideal candidate is an accomplished restaurant leader who can balance the demands of the business while creating a positive, accountable, and engaging workplace.
What You'll Do- Key Responsibilities
Leadership and Team Development
- Lead, coach, and develop the restaurant management and team members.
- Establish clear expectations and hold team members accountable to company standards.
- Build and maintain a strong culture of teamwork, professionalism, hospitality, and respect.
- Recruit, interview, select and onboard qualified employees in accordance with company procedures.
- Develop management and hourly employees through ongoing coaching, training, and performance feedback.
- Identify high-potential employees and support their professional growth.
- Address performance, attendance, conduct and other employee issues promptly and consistently.
- Lead by example and maintain a visible and engaged presence throughout the restaurants.
Restaurant Operations
- Oversee daily restaurant operations and ensure consistent execution of company standards.
- Maintain high standards for food quality, service, cleanliness, safety and hospitality.
- Ensure appropriate staffing levels and effective deployment of employees.
- Monitor service flow and take action to resolve operational challenges.
- Ensure opening, closing, cash-handling, inventory and other operational procedures are followed.
- Partner effectively with kitchen and front-of-house leadership.
- Ensure compliance with food safety, sanitation, workplace safety, and company requirements.
Guest Experience
- Create and maintain a culture centered around exceptional hospitality.
- Build relationships with guests and ensure a consistently positive dining experience.
- Personally address significant guest concerns and service recovery situations.
- Monitor guest feedback and identify opportunities to improve the overall experience.
- Ensure service standards are consistently communicated, understood and executed by the team.
Financial and Business Performance
- Take ownership of restaurant sales, labor, controllable expenses, and overall financial performance.
- Monitor sales and operating results and identify opportunities for improvement.
- Manage labor effectively while maintaining appropriate service levels.
- Control food, beverage, labor and operating costs.
- Monitor waste, comps, discounts, voids, and other controllable expenses.
- Review operational and financial reports and take corrective action when necessary.
- Work with ownership and senior leadership to establish and achieve business goals.
- Identify opportunities to increase sales, improve profitability, and strengthen operational efficiency.
Staffing and Scheduling
- Develop effective staffing plans based on business needs.
- Oversee scheduling practices to ensure appropriate coverage and labor management.
- Monitor attendance, punctuality, performance and staffing trends.
- Maintain appropriate management coverage during operating hours.
- Ensure employees receive appropriate training and understand their responsibilities.
Compliance and Risk Management
- Ensure compliance with company policies and applicable federal, state, and local requirements.
- Maintain required licenses, certifications, postings, records and operational documentation.
- Reinforce workplace safety and food-safety practices.
- Respond appropriately to employee and guest incidents and ensure required reporting is completed.
- Protect company assets, confidential information, and business interests.
- Partner with ownership and/or Human Resources on employee relations and compliance matters.
What We're Looking For
- 3+ years of progressive restaurant management experience; General Manager experience strongly preferred.
- Proven ability to lead and develop a diverse restaurant team.
- Strong understanding of restaurant operations, labor management, and financial performance.
- Demonstrated ability to improve sales, profitability, service and team performance.
- Excellent communication, organization, and problem-solving skills.
- Strong understanding of guest service and hospitality principles.
- Ability to make sound decisions and remain composed in a fast-paced environment.
- Strong accountability and follow-through.
- Ability to coach, motivate, and hold employees and managers accountable.
- Working knowledge of POS systems, scheduling systems, inventory controls, and restaurant reporting.
- Food safety certification or willingness to obtain certification, as required.
- Ability to work a flexible schedule including evenings, weekends, holidays and other high-volume periods.
What We Offer
- Competitive compensation starting at $95,000 annually.
- Opportunities for advancement with Hawaii Restaurant Group
- Employee meal/discount program
- Paid time off accrual
- Health, dental and vision benefit options available
- Retirement savings plan
- Career advancement opportunities within the group
- Supportive ownership and leadership team
- Opportunity to make a meaningful impact on the restaurants and its people.
Why Join Us?
A General Manager is more than an operator–it is a leader, coach, problem solver, and ambassador of the restaurants. The ideal General Manager understands that financial results and hospitality go hand-in-hand. This leader creates accountability without creating fear, knows how to develop employees into leaders, and how to maintain high standards while building a positive team culture. The ideal General Manager takes ownership, communicates, clearly, follows through on commitments, and is willing to step in wherever needed to help the restaurant succeed.
Jackie Rey’s Restaurant and Harbor House Restaurant are part of Hawaii Restaurant Group, whose pillars are community investment, better-quality jobs, and building something that reflects the spirit of the Islands. Each restaurant under the group operates as its own Hawaii-based entity, preserving its character while sharing purchasing, hospitality standards and single back-of-house rhythm. With Hawaii Restaurant Group we empower leaders to develop ideas and pursue excellence.
If you are ready to take the next step in your restaurant leadership career, we want to hear from you!
We are an equal opportunity employer and are committed to maintaining a workplace free from unlawful discrimination and harassment.
Pay: From $95,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
Work Location: In person
