General Manager

General Manager Job Description:

Position Title: General Manager

FLSA Classification: Exempt

Reports To: Owner/Operator

Department: Restaurant Operations

Job Summary:

The General Manager is responsible for overseeing all aspects of restaurant operations, including guest service, food and beverage quality, personnel management, financial performance, and compliance with all applicable laws and regulations. The General Manager must create and maintain a culture of excellence and ensure the restaurant delivers an exceptional dining experience to every guest.

Supervisory Responsibilities:

Directly supervises all restaurant personnel including assistant managers, chefs, servers, bartenders, hosts, and kitchen staff.

Essential Functions / Major Responsibilities:

·       Lead, coach, and mentor restaurant team members to achieve high performance and a positive guest experience.

·       Create and maintain an environment of operational excellence, cleanliness, and safety.

·       Develop and implement effective restaurant marketing strategies to drive revenue and increase guest counts.

·       Achieve financial targets by managing food and labor costs and monitoring restaurant P&L performance.

·       Ensure compliance with all federal, state, and local laws and regulations, including food safety and liquor licensing.

·       Maintain effective communication with restaurant owner/operator and other stakeholders.

·       Continuously improve restaurant operations by implementing best practices and operational improvements.

·       Manage inventory and ordering of food, beverages, and supplies to ensure adequate stock levels.

·       Plan and execute restaurant events and promotions to drive guest engagement and increase revenue.

·       Maintain a positive and professional image of the restaurant in the community.

Required Skills / Abilities / Competencies:

·       Strong leadership and interpersonal skills with a customer-first mentality.

·       Excellent organizational and time-management skills with a high attention to detail.

·       Strong financial acumen and ability to manage a P&L statement.

·       Ability to work under pressure and handle multiple tasks simultaneously.

·       Proficient in Microsoft Office and other restaurant management software.

·       Strong problem-solving and decision-making skills.

·       Excellent written and verbal communication skills.

·       Ability to work a flexible schedule including evenings, weekends, and holidays.

Education and Experience:

·       Bachelor's degree in business, hospitality, or related field.

·       Minimum of 5 years of restaurant management experience, preferably in a steakhouse or fine dining environment.

·       ServSafe Certification required.

·       Knowledge of local and state liquor licensing laws.

Work Environment:

·       The environment requires the team member to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions.

·       Required to work weekends and irregular hours.

·       Requires working under stressful conditions.

·       Required to work extra weekends for special events.

·       Must be able to work safely in a noisy area.

Physical Requirements:

·       Must be physically able to audit/inspect store sites, including walking properties, bending, stretching, squatting, and kneeling.

·       Must stand for long periods, 6 to 10 hours a day.

·       You must be able to get on a ladder and reach.

·       Must lift 25 to 40 pounds at a time.

·       Requires maintenance of the restaurant, changing light bulbs, air filters and any additional task.

Travel Required:

·       Monthly travel for management meetings

Other Duties:

Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the team member for this job. Duties, obligations, and activities may change at any time, with or without notice.