General Managers supervise the daily operations of our restaurants to optimize profits and ensure an unforgettable guest experience.  

Other important traits include: 1) Respect for guests and one’s team; 2) Strong communication skills; 3) Business Sense; 4) Passion for coaching, training, and developing one’s team; 5) Enhanced, hands-on leadership skills.

Responsibilities: 

· Coordinate restaurant service, including front of house and back of house operations.
 

· Collaborate with members of management to uphold guest satisfaction and company standards.
 

· Nurture a positive working environment, playing on the strengths of team members.
 

· Monitor operations and initiate corrective actions.
 

· Comply and enforce federal and state-specific health department standards.
 

· Maintain an approachable, patient, and positive attitude in working with one’s Front of House and Back of House team.
 Appraise team member performance and provide constructive feedback.
 

· Perform administrative tasks (e.g. forecasting, food costing, labor costing, inventory, payroll, scheduling, etc.)
 

· Partner with local purveyors and suppliers to ensure use of quality product our restaurants.
 

Qualifications: 

· Minimum of three years’ of current or previous General Manager experience in a full-service, casual dining environment. 

· Ability to provide excellent professional references from former supervisors.