General Manager

RESPONSIBILITIES

• Lead daily front- and back-of-house operations
• Recruit, schedule, train, coach and develop the team
• Maintain high standards for food quality, service, cleanliness and safety
• Manage inventory, food and labor costs, operating expenses and profitability
• Complete required reports, paperwork and operational audits
• Work closely with ownership, vendors and restaurant partners
• Resolve problems, improve operations and identify opportunities to grow sales

QUALIFICATIONS

• Restaurant General Manager experience: 2+ years preferred
• Experience with hiring, scheduling, inventory and cost controls
• Strong organization, time management and decision-making skills
• Ability to prioritize and perform well in a fast-paced environment
• Knowledge of food-safety standards and restaurant best practices
• High school diploma or GED and basic computer skills
• Reliable transportation and flexible availability, including nights, weekends and holidays
• Manager Food Safety and TABC certifications—or willingness to obtain them