General Manager

JOB OVERVIEW

The General Manager supervises the daily operations of the front of house and back of the house. The General 

Manager is responsible for maintaining P&L statements for the restaurant, along with training, management 

of training and operational tools, support to staff, creating a safe work environment and serving as the primary 

liaison between the Corporate Office and the restaurant. The General Manager implements and maintains a 

service and management philosophy which assists the Restaurant staff in achieving a standard of guest service 

that meet or exceed the company established standards of guest satisfaction and cleanliness. The General 

Manager is responsible for enforcing and maintaining all newly rolled out policies and procedures and ensuring 

that the restaurant and its staff are adhering to such policies.

REPORTS TO Director of Operations

SUPERVISES All front of house and kitchen staff, Assistant General Manager, Restaurant 

Manager, Restaurant Supervisor

KEY RELATIONSHIPS

Internal Back of House Staff, Bar Staff, Restaurant Staff and Corporate Office

External Restaurant Guests, Vendors

QUALIFICATIONS/SKILLS

Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job 

successfully, the employee possesses the abilities or aptitudes to perform each duty proficiently, with or 

without reasonable accommodation.

ESSENTIAL

1. Three (3) years experience in restaurant management. 

2. Well-versed in service techniques and experienced in training staff on these techniques.

3. Diverse front of the house experience.

4. Ability to satisfactorily communicate in English (speak, read, write) with both guests and co-workers.

5. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, 

cooperation, without supervision.

6. Ability to: a) maintain restaurant standards, policies and procedures, b) prioritize and organize work 

assignments, direct performance of assigned staff and follow up with corrections where needed.

7. Ability to lead and direct a diverse workforce through training, coaching, counseling and progressive 

discipline where necessary.

8. Ability to effectively write staff schedules in accordance with forecasted business levels and agreed upon 

staffing guidelines and service standards.

9. Ability to work autonomously while maintaining restaurant and company procedures.

10. Ability to make timely decisions within the parameters of guidance supplied by the Director of Operations.

11. Ability to manage labor, beverage and operating supplies within budgeted or forecasted guidelines

12. Ability to work a variety of varying schedules.

13. Punctuality, regular and reliable attendance.

14. Interpersonal skills and the ability to work well with co-workers and the public.

15. Adhere to all Federal, State and local, as well as company and property, health and safety standards.

16. Liquor Awareness Certification.

DESIRABLE

1. College graduate.

2. Guest relations training.

3. Additional language skills.

4. Previous experience with POS system, preferably Toast.

5. Ability to communicate in a second language, preferably Spanish.

ESSENTIAL PHYSICAL ABILITIES

- Endure various physical movements throughout the work areas, such as reaching, extending arms over 

head, bending and stooping.

- Ability to lift, bend, stoop, push or pull heavy load weighing up to 50 lbs.

- Ability to stay on one's feet for up to eight (8) at a time.

ESSENTIAL JOB FUNCTIONS/ LEADERSHIP

- Create schedules for front of house and kitchen for all meal periods to budget and level of business.

- Responsible for supervising all staff service during scheduled shifts including but not limited to 

mornings, afternoons and weekends.

- Leading pre-shift meetings

- Training / ongoing training

- Reviews / goal setting / coaching and counseling

- Provide Toast support to restaurant

- Distribute employee uniforms and maintain uniform inventory form

- Provide feedback to staff on performance/disciplinary problems through one-on-one sessions as well 

as departmental meetings.

- Lead hiring process for restaurant

- Create cleaning schedule

- Schedule managers to level of business

- Create monthly inventory procedures

- Assist in the development and execution of department training to educate employees on how to 

safely and thoroughly perform their tasks.

- Ensure that all company policies and procedures are consistently being adhered to by all restaurant 

staff.

DAILY OPERATIONS

- Communication with guest concerning request, inquiries, and information.

- Direct all in-restaurant banquets / large groups and catering

- Actively be involved in restaurant marketing efforts 

- Maintain active relationship with the surrounding community, trends and competition

- Have working knowledge of Toast, trouble shooting and reporting functions

- Thorough knowledge of all food and beverage menus

- Monitoring and responding to guest complaints to ensure guest satisfaction.

- Ensure that company core values and mission are present in daily operations.

- Planning and distributing work for shift being supervised.

- Ordering and purchasing of products and material needed for restaurant. Create par levels.

- Controlling flow and distribution of merchandise, materials and supplies

ACCOUNTING

- Ensure all daily cash reconciliation is accurate for restaurant.

- Ensure all cash handling and tip reporting policies are being followed by all employees

SALARY

-Range includes benefits and bonuses.