Restaurant General Manager

General Manager

Join a locally owned hospitality group known for its welcoming atmosphere, outstanding food, and strong community connections. This is a unique opportunity to lead a beloved restaurant and shape team culture while making a direct impact on guest satisfaction and business success. Enjoy the chance to help foster a workplace centered on hospitality, growth, and service excellence.

General Manager Benefits & Compensation

• Competitive annual salary ($90,000 based on experience)
• 401(k) with company match
• Health, dental, and vision insurance
• Paid time off
• Supportive ownership and opportunities for professional growth

General Manager Requirements & Qualifications

• Bachelor’s degree in hospitality management, business administration, or related field preferred; equivalent management experience considered
• 3–5 years of restaurant management experience, including high-volume, bar, or full-service settings
• Proven success leading, motivating, and developing teams
• Strong understanding of restaurant financials: P&L management, labor controls, inventory, and budgeting
• Excellent communication, problem-solving, and interpersonal skills
• Experience with POS systems, scheduling software, and payroll processes
• Food Manager Certification and Responsible Beverage Server Certification preferred or ability to obtain
• Ability to occasionally lift and move up to 50 pounds
• Willingness to work evenings, weekends, holidays, and peak periods as required

General Manager Preferred Background & Skills

• Bachelor’s degree in hospitality management or related area
• Hands-on approach and passion for developing people
• Community-driven mindset with experience building local partnerships

General Manager Day-to-Day Responsibilities

• Direct restaurant operations to deliver an exceptional guest experience and ensure operational excellence
• Lead, coach, and develop all front-of-house and management team members
• Monitor financial performance and implement strategies for sales growth and cost control
• Oversee inventory, ordering, and vendor relationships to maintain quality and manage costs
• Partner with ownership and kitchen leadership on menu development and promotions
• Foster community connections through outreach, local partnerships, and special events
• Ensure compliance with food safety, sanitation, and liquor regulations
• Actively engage with guests to resolve concerns and build lasting relationships